Spinach and Feta Potatoes

• 4 baking potatoes (about 3 pounds)
• 1 12 tablespoons extra virgin olive oil
• 12 lb mushroom, sliced
• 2 bunches spinach, coarsely chopped (about 8 cups)
• 1 tablespoon white wine vinegar
• 8 ounces feta cheese, crumbled
• 3 tablespoons pine nuts
• 1 tablespoon fresh dill, chopped
• salt and pepper
• 2 tablespoons butter

1. Preheat the oven to 400.
2. Bake the potatoes until cooked through, about 50 minutes.
3. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over mediumhigh heat.
4. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes.
5. Transfer to a large bowl.
6. Add the remaining 1/2 tablespoon olive oil to the skillet; add the spinach and cook until wilted.
7. Stir in the vinegar and cook for 1 minute.
8. Add the spinach to the mushrooms; add the feta and stir until mostly melted.
9. Stir in the pine nuts and dill; season with salt and pepper.
10. Cut a deep "X" into the top of each potato and squeeze together to open.
11. Add 1/2 tablespoon butter to each potato then generously stuff each with the spinach mixture.

baking potatoes, extra virgin olive oil, mushroom, bunches spinach, white wine vinegar, feta cheese, pine nuts, fresh dill, salt, butter

Taken from www.food.com/recipe/spinach-and-feta-potatoes-314342 (may not work)