Spinach Baked Potato

• 4 (6-ounce) Yukon gold potatoes
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1/4 cup vertically sliced red onion
• 3 garlic cloves, thinly sliced
• 1 (9-ounce) package fresh spinach
• 1/2 cup crumbled feta cheese

1. Pierce each potato several times with a fork. Microwave at HIGH 13 minutes or until tender, turning after 7 minutes.
2. Combine oil and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Heat vinaigrette in a large skillet over medium-high heat. Add onion and garlic; saute 2 minutes. Gradually add spinach; toss until wilted. Divide spinach among potatoes. Top each with 2 tablespoons crumbled feta cheese.

gold potatoes, extravirgin olive oil, white wine vinegar, mustard, freshly ground black pepper, salt, red onion, garlic, fresh spinach, feta cheese

Taken from www.myrecipes.com/recipe/spinach-baked-potato (may not work)