Twice-Baked Potatoes with
Spinach and Gruyère
The perfect addition to a baked potato.
Makes 8 servings
8
large (about 10 ounces each) baking
potatoes, scrubbed
2
teaspoons olive oil
1
cup evaporated fat-free milk
4
tablespoons 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 cheese, shredded
(do not use processed Gruyère)
6
green onions, finely chopped
(include some of the green)
¾
teaspoon kosher salt
½
teaspoon freshly ground white or
black pepper
Preheat the oven to 400°F. Pierce each
potato several times with a fork or knife
tip; rub each potato with
⁄
1
4
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 ¼-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 3 for one minute longer.
Add spinach, cheese, green onions, salt,
14
and pepper. Mix on Speed 2 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.
Calories 418 (30% from fat) • carb. 58g • pro. 17g
• fat 14g • sat. fat 8g • chol. 40mg • sod. 305mg
teaspoon of
Nutritional information per potato:
• calc. 417mg • fiber 7g
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