Twice Baked Green Potatoes

By á-1590

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

Details

Adapted from myrecipes.com

Preparation

Step 1

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.