Twice-Baked Green Potatoes

- Photo: Alison Miksch; Styling: Heather Chadduck Hillegas
Photo: Alison Miksch; Styling: Heather Chadduck Hillegas

In Step 1, the potatoes can also be cooked in the microwave, but we prefer the crisp texture of the skins after baking in the oven.

Hands-on time: 30 minutes
Total time: 2 hours
Yields: Makes 8 servings


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

How to Make It

Preheat oven to 400°. Pierce potatoes with a fork; bake directly on oven rack 1 hour or until tender. Cool 10 minutes. 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. 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. 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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