Twice-Baked Potatoes
Basic Information
- Servings: 4
- Ready in: 90 minutes
- Preparation time: -
- Cooking time: -
- Rating: 86.44
- Health score: 56.00
- Weight Watcher points: 20.00
Summary
Twice-Baked Potatoes might be a good recipe to expand your side dish recipe box. This recipe serves 4. One serving contains 615 calories, 20g of protein, and 29g of fat. For $2.61 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. This recipe is liked by 1 foodies and cooks. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. If you have salt, firmly cheddar cheese, garlic cloves, and a few other ingredients on hand, you can make it. With a spoonacular score of 84%, this dish is great. Try Baked Sweet Potatoes Topped with Chicken Apple Sausage and Apples and Baked Potatoes Topped with Creamed Chicken, Baked Corned Beef with Sauteed Cabbage and Baked New Potatoes, and Baked Corned Beef with Sauteed Cabbage and Baked New Potatoes for similar recipes.
Ingredients
russet potatoes4 large
butter6 tablespoons
garlic cloves2 large
shallot1 large
spinach leaves2 bunches
cream2 tablespoons
salt0.5 teaspoon
pepper0.25 teaspoon
firmly cheddar cheese1 cup
Instructions
Step 1
Position a rack in the upper third of an oven and preheat to 400 degrees F.Prick the potatoes with a fork and place them directly on the oven rack.
Step 2
Bake until tender when pierced with a small knife, about 1 hour.
Step 3
Remove the potatoes from the oven and let cool for 5 minutes. Reduce the oven temperature to 350 degrees F.In a large, heavy pot over medium heat, melt 2 tablespoons of the butter.
Step 4
Add the garlic and shallot and saute until the shallot is translucent, about three minutes. Increase the heat to medium-high, add the spinach, and toss until wilted but still bright green, about four minutes.
Step 5
Transfer the spinach mixture to a sieve set over a bowl and press all the liquid out of the spinach.Using a serrated knife, cut a slice 1/2 inch thick off one long side of each potato and discard. Scoop out the potato flesh into a bowl, leaving a shell 1/4 inch thick.
Step 6
Add the sour cream, salt, 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. Spoon the potato mixture into the potato shells, mounding it high. Press the remaining cheese on top of the filling.
Step 7
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.
Step 8
Remove the knife and feel the blade; if it is hot, the potatoes are ready.
Step 9
Serve immediately.
Categories
Dish Types: side dish
Diets: gluten free, lacto ovo vegetarian