https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Twice-Baked_Potatoes_with_Spinach_and_Cheddar_Cheese 2026-04-04T10:45:58Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Twice-Baked_Potatoes_with_Spinach_and_Cheddar_Cheese&diff=2543&oldid=prev 2012-11-11T21:51:48Z

<p>Created page with &quot;{{RecipeSummary |PrepTime=15 min |CookTime=~1.5 hrs |Source=&#039;&#039;Williams-Sonoma Potato&#039;&#039; |Yield=4 servings |Rating={{unrated}} }} === Ingredients === * 4 large russet potatoes (...&quot;</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=15 min<br /> |CookTime=~1.5 hrs<br /> |Source=&#039;&#039;Williams-Sonoma Potato&#039;&#039;<br /> |Yield=4 servings<br /> |Rating={{unrated}}<br /> }}<br /> === Ingredients ===<br /> * 4 large russet potatoes (~2.5 lb), scrubbed and patted dry<br /> * 6 T unsalted butter<br /> * 2 cloves garlic, minced<br /> * 1 large shallot, minced<br /> * 2 bunches fresh spinach leaves, well rinsed with stems removed<br /> * 2 T sour cream<br /> * Kosher salt<br /> * fresh ground pepper<br /> * 1 c shredded extra-sharp Cheddar cheese<br /> <br /> === Preparation ===<br /> Preheat the oven to 400°. Prick the potatoes with a fork and place them directly on the oven rack. Bake until tender when pierced with a small knife, about 1 hour. Remove from the oven and let cool for 5 minutes. Reduce the oven temperature to 350°.<br /> <br /> Meanwhile, in a large, heavy pot, melt 2 tablespoons of the butter over medium heat. Add the garlic and shallot and saute until the shallot is translucent, about 3 minutes. Raise the heat to medium-high. Add the spinach and toss until wilted but still bright green, about 4 minutes. Using tongs, transfer the spinach mixture to a sieve set over a bowl. Using the back of a large spoon, press all the liquid out of the spinach.<br /> <br /> Using a serrated knife, cut a lengthwise slice 1/2 inch thick off one long side of each potato and discard. Scoop out the potato flesh into a large bowl, leaving a shell 1/4 inch thick. Add the sour cream, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining 4 tablespoons butter to the potato flesh and mash with a potato masher to blend. Stir in 2/3 cup of the cheese and then the spinach. Do not overmix; there should be streaks of spinach and cheese. Spoon the potato mixture into the potato shells, mounding it high. Press the remaining cheese on top of the filling, about 1 generous tablespoon for each potato.<br /> <br /> Transfer the potatoes to a baking sheet and bake until heated through, about 20 minutes. To test for doneness, stick a small knife into a potato and leave it there for about 15 seconds. Remove the knife and feel the blade; if it is hot, the potato is too. Serve immediately.<br /> <br /> [[Category:Side Dish]]<br /> [[Category:Potatoes]]</div>

Dhanson