Baked Idaho® Potato with Baby Spinach, Tapenade and Goat Cheese with Pine Nuts


  • 4 Idaho® potatoes
  • 20 pitted Kalamata olives
  • 1 tablespoon capers, rinsed and drained
  • 1 lemon, juiced
  • 3 teaspoons olive oil
  • 2 anchovy filets rinsed
  • 3 fresh basil leaves
  • 2 cups baby spinach leaves
  • 4 tablespoons goat cheese
  • 1/3 cup pine nuts


  1. Pre-heat the oven to 425° F.
  2. Rub potatoes with olive oil, sprinkle them with salt and pepper, and prick them with the tines of a fork. Place them on a baking sheet. Cook for approximately 50 minutes or until able to insert a fork without resistance. Remove from oven.
  3. Place olives, capers, lemon juice, anchovies and basil leaves in a bowl of a food processor and process to combine. Set aside.
  4. Scoop out flesh of potatoes and place 8-10 baby spinach leaves inside scooped potato, place potato flesh back in potato on top of spinach leaves.
  5. Top with 1 tablespoon of tapenade, 1 tablespoon of goat chees and ½ tablespoon of pine nuts.
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Yield: 4 potatoes

Ericka Sanchez
Food Blogger
Nibbles and Feasts

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