Twice Baked Green Potatoes

Photo by Bill C.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 4

    (12-oz.) russet potatoes

  • 1

    small shallot, minced

  • 1

    garlic clove, minced

  • 2

    tablespoons olive oil

  • 1/2

    pound greens, washed, trimmed, and chopped

  • 2

    teaspoons apple cider vinegar

  • 1/8

    teaspoon ground red pepper

  • 1/2

    cup sour cream

  • 1/2

    cup butter, melted

  • 1 1/2

    teaspoons kosher salt

  • 1/2

    teaspoon ground black pepper

  • 1/2

    teaspoon hot sauce

  • 1

    cup shredded sharp Cheddar cheese, divided

  • Vegetable cooking spray

Directions

1. Preheat oven to 400°. Pierce potatoes with a fork; bake directly on oven rack 1 hour or until tender. Cool 10 minutes. 2. Sauté shallot and garlic in hot oil in a Dutch oven over medium high heat 1 minute. Stir in greens and next 2 ingredients. Add salt and black pepper to taste. Cook 10 minutes or until tender. 3. Cut potatoes in half lengthwise; carefully scoop pulp into a large bowl, leaving shells intact. Mash together potato pulp, sour cream, next 4 ingredients, and 1/2 cup cheese. Add greens mixture. Spoon into potato shells, and place on a lightly greased (with cooking spray) baking sheet. 4. Bake at 400° for 15 minutes. Top with remaining cheese, and bake 3 to 5 minutes or until cheese melts and potatoes are thoroughly heated.

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