Potatoes Stuffed with Spinach and Smoked Cheese

Total Time:
1 hr 43 min
30 min
1 hr 13 min

4 servings

  • 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
  • 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.

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