Sides
Twice-Baked Potatoes with Spinach and Gruyère
Makes 8 servings
Twice-Baked Potatoes with Spinach and Gruyère
Makes 8 servings
The perfect addition to a baked potato.
Nutritional information per serving: Calories 418 (30% from fat)
carb. 58g
pro. 17g
fat 14g
sat. fat 8g
chol. 40mg
sod. 305mg
calc. 417mg
fiber 7g
carb. 58g
pro. 17g
fat 14g
sat. fat 8g
chol. 40mg
sod. 305mg
calc. 417mg
fiber 7g
Ingredients
- 8 large (about 10 ounces each) baking potatoes, scrubbed
- 2 teaspoons olive oil
- 1 cup evaporated fat-free milk4tablespoons unsalted butter, at room temperature, cut in 4 pieces
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed very dry
- 6 ounces Gruyère, shredded (do not use processed Gruyère)
- 6 green onions, finely chopped (include some of the green)
- 3⁄4 teaspoon kosher salt
- 1⁄2 teaspoon freshly ground white or black pepper
Preparation
- Preheat the oven to 400°F. Pierce each potato several times with a fork or knife tip; rub each potato with 1⁄4 teaspoon of the olive oil. Bake the potatoes in the preheated oven until fork tender, about 1 hour.
- When cool enough to handle, cut off the top third of each potato and scoop out the flesh, leaving a 1⁄4-inch shell. Place potato flesh in large mixing bowl and reserve potato shells. Add milk and butter to potatoes. Mix on Speed 1 for 1 minute until mashed; mix on Speed 2 for one minute longer. Add spinach, cheese, green onions, salt, and pepper. Mix on Speed 1 until well blended.
- Fill the reserved potato shells with the potato-spinach mixture. Potatoes may be made ahead to this point, covered and refrigerated until ready to bake.
- Preheat oven to 375°F. Arrange the potatoes on a jelly roll type pan that has been lined with parchment. Bake uncovered until potatoes are hot and tops are golden brown, about 25 to 30 minutes (add 5 to 10 minutes for cold potatoes). Serve hot.