Twice-Stuffed Potato with Spinach and Cheddar

Posted on Dec 23, 2009 by PeggyPrint Recipe Only | Email Recipe | Leave a Comment
Filed under: All Recipes, Feed Your Party, Feed Your Wallet, Gluten Free, Potatoes, Vegetarian, Winter Pin It
Twice-stuffed Potato with Spinach and Cheddar

A big stuffed Twice-Baked Potato makes a marvelous main course  dinner; I’ve a favorite stuffed potato recipe that I enjoy,  particularly when loaded up with butter, cream and sour  cream.

 

Tonight, at my husband’s request, I’m switching out the  fat for healthier options.

 

Butter-banished-to make room for olive oil. Sour cream,
only a fond memory, as fat-free yogurt takes it’s place. And so it goes, but the  resulting potato is rich and satisfying. I intentionally made extra potatoes for  leftovers; I wrapped, and then refrigerated them prior to the final bake.

Recipe: Twice-Stuffed Potato with Spinach and Cheddar

Ingredients

  • 6 medium-sized russet potatoes
  • Olive oil as needed for rubbing potatoes
  • 1/8 pound (1/2 stick) unsalted butter (or 2-3 tablespoons extra virgin olive oil)
  • 2 tablespoons sour cream (or plain yogurt)
  • 1/4 cup half-and-half, cream (or milk)
  • 1 teaspoon minced garlic
  • 10 ounces frozen, chopped spinach, thawed (all excess water wrung out)
  • 1/4-1 cup grated Cheddar cheese

Instructions

  1. Preheat oven to 400˚.
  2. Rub olive oil over potatoes and lightly sprinkle with kosher salt, if desired. Place on middle rack of oven and bake 30 minutes. Prick each potato with a fork and continue cooking until potatoes are tender, about 15 additional minutes.
  3. When potatoes are cool enough to handle but still warm, slice off 1/4 piece from the top of each potato and, with a melon baller or spoon, scoop flesh into a large bowl. Leave about 1/4-inch-thick shell on the potato “bowl” and place potato shells on a baking sheet.
  4. Mash potato flesh with  butter (or oil), sour cream (or yogurt), half-and-half or cream (or milk), garlic and spinach. Reserve.
  5. When mixture is cool, stir in desired amount of cheese, and season to taste with kosher salt and freshly ground pepper. Stuff potato mixture into potato shells and sprinkle each potato with remaining 1/4 cup cheese. (This can be done up to 24 hours in advance at this point.)
  6. Bake on middle rack in 400˚ oven until heated through, 20-30 minutes.

Active time: 20 minutes

Bake time: 65-75 minutes

Number of servings (yield): 6 stuffed potatoes

Copyright © Peggy Lampman’s dinnerFeed.

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Filed under: All Recipes, Feed Your Party, Feed Your Wallet, Gluten Free, Potatoes, Vegetarian, Winter
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