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Categories:Viewed: 87 - Published at: 6 years ago
Ingredients
- 2 baking potatoes, like russets (about 1/2 pound each)
- 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 and pepper
Method
- Preheat oven to 425 degrees F.
- 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.
