Twice-Baked Potatoes
These twice-baked potatoes are a comforting and flavorful dish that will surely satisfy your cravings. With a creamy and cheesy spinach filling, these potatoes are baked until golden and bubbling, making them the perfect addition to any meal. Enjoy these indulgent potatoes as a delicious side dish or a hearty main course.
— Constant Cookbook
Ingredients
- 4 large russet potatoes, about 2 1/2 lb. total, scrubbed and patted dry
- 6 Tbs. (3/4 stick) unsalted butter
- 2 large garlic cloves, minced
- 1 large shallot, minced
- 2 bunches fresh spinach leaves, tough stems removed and leaves rinsed well
- 2 Tbs. sour cream
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 cup firmly packed shredded extra-sharp cheddar cheese
Instructions
- Position a rack in the upper third of an oven and preheat to 400°F.
- 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 the potatoes from the oven and let cool for 5 minutes. Reduce the oven temperature to 350°F.
- In a large, heavy pot over medium heat, melt 2 Tbs. of the butter. Add the garlic and shallot and sauté until the shallot is translucent, about 3 minutes. Increase the heat to medium-high, add the spinach, and toss until wilted but still bright green, about 4 minutes. 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. Add the sour cream, salt, pepper and the remaining 4 Tbs. 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.
- 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 potatoes are ready. Serve immediately. Serves 4.
- Adapted from <i>The Williams-Sonoma Cookbook,</i> Edited by Chuck Williams (Free Press, 2008).
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