Potatoes Stuffed With Spinach And Smoked Cheese
By á-170456
Ingredients
- 2 baking potatoes, like russets - (abt 1/2 lb ea)
- 1 pound spinach coarse stems
- discarded and the leaves washed well
- 2 tablespoons unsalted butter softened
- 2 teaspoons fresh lemon juice
- 1 1/4 cups coarsely-grated smoked cheese (such as smoked Gouda or smoked mozzarella)
- Salt to taste
- Freshly-ground black pepper to taste
Details
Servings 4
Preparation
Step 1
Preheat oven to 425 degrees.
Scrub the potatoes, pat them dry. Prick the potatoes a few times with a fork and bake them in the middle of oven for 45 minutes to 1 hour.
While the potatoes are baking, in a heavy saucepan cook the spinach in the water clinging to the leaves, covered, over moderately-high heat, stirring occasionally, for 3 minutes, or until it is wilted. Drain the spinach in a colander set over a bowl, reserving the cooking liquid, and chop it coarse.
In a bowl, combine the spinach and the butter. While the potatoes are warm, halve them lengthwise, scoop them out, leaving the shells as thin as possible, and chop the scooped-out potato coarsely.
Add the chopped potato to the bowl with the spinach, combining the mixture well. Add the lemon juice and stir in 1 cup of the cheese and 1 tablespoon of the reserved cooking liquid, or enough to reach a smooth consistency.
Season the mixture with salt and pepper, divide it among the potato shells, and top it with the remaining 1/4 cup cheese.
Bake the potatoes in a baking dish in the middle of a preheated 425 degree oven for 10 minutes, or until they are heated through.
This recipe yields 4 servings.
You'll also love
- Crisp Duck Breast With Pink... 0/5 (0 Votes)
- Garlic Ginger Teriyaki Shrimp 0/5 (0 Votes)
- Crab-Spinach Souffle 0/5 (0 Votes)
- Veal Breast Stuffed With Spinach... 0/5 (0 Votes)
- Greek Pan-Fried Potatoes 0/5 (0 Votes)
Review this recipe