Hands-on Time
30 Mins
Total Time
2 Hours
Yield
Makes 8 servings
Photo: Alison Miksch; Styling: Heather Chadduck Hillegas

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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