Twice-Baked Potatoes
Ready in : 90 mins
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.
Ingredients
russet potatoes
4 large
butter
6 tablespoons
garlic cloves
2 large
shallot
1 large
spinach leaves
2 bunches
cream
2 tablespoons
salt
0.5 teaspoon
pepper
0.25 teaspoon
firmly cheddar cheese
1 cup
Cooking in Steps
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1Position 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.
potato
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2Bake until tender when pierced with a small knife, about 1 hour.
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knife -
3Remove 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.
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butter
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4Add 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.
shallot
spinach
garlic
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5Transfer 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.
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potato
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6Add 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.
sour cream
spinach
butter
cheese
pepper
potato
pasta shells
salt
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7Transfer 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.
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baking sheet
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8Remove the knife and feel the blade; if it is hot, the potatoes are ready.
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9Serve immediately.