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Twice-Baked Green Potatoes

Photo: Alison Miksch; Styling: Heather Chadduck Hillegas

Hands-on time 30 mins
Total time 2 hrs
Yield

Makes 8 servings

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.

Ingredients

  • 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

  1. 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.