The perfect addition to a baked potato.
8 large (about 10 ounces each) baking potatoes, scrubbed
2 teaspoons olive oil
1cup evaporated fat-free milk
4tablespoons unsalted butter, at room temperature, cut in 4 pieces
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed very dry
6ounces Gruyère, shredded (do not use processed Gruyère)
6green onions, finely chopped (include some of the green)
3⁄4 teaspoon kosher salt
1⁄2teaspoon freshly ground white or black pepper
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
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.