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.

Diets

GLUTEN FREE

LACTO OVO VEGETARIAN

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

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.

potato

oven
2
Bake until tender when pierced with a small knife, about 1 hour.

oven

knife
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.

potato

butter

oven

pot
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.

shallot

spinach

garlic
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.

spinach

potato

serrated knife

sieve

bowl
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.

sour cream

spinach

butter

cheese

pepper

potato

pasta shells

salt

potato masher
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.

potato

baking sheet

oven

knife
8
Remove the knife and feel the blade; if it is hot, the potatoes are ready.

potato

knife
9
Serve immediately.