Twice-Baked Potatoes with Spinach and Cheddar Cheese
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | ~1.5 hrs |
| Source | Williams-Sonoma Potato |
| Yield / serves | 4 servings |
| Rating | (unrated) |
Ingredients
- 4 large russet potatoes (~2.5 lb), scrubbed and patted dry
- 6 T unsalted butter
- 2 cloves garlic, minced
- 1 large shallot, minced
- 2 bunches fresh spinach leaves, well rinsed with stems removed
- 2 T sour cream
- Kosher salt
- fresh ground pepper
- 1 c shredded extra-sharp Cheddar cheese
Preparation
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°.
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.
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.
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.
