Recipe courtesy of Gourmet Magazine

Potatoes Stuffed with Spinach and Smoked Cheese

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  • Level: Easy
  • Total: 1 hr 43 min
  • Prep: 30 min
  • Cook: 1 hr 13 min
  • Yield: 4 servings
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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


  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.