Photo: Alison Miksch; Styling: Heather Chadduck Hillegas
Hands-on Time
30 Mins
Total Time
2 Hours
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.

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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