Twice-Baked Potatoes with
Spinach and Gruyère
The perfect addition to a baked potato.
Makes 8 servings
8large (about 10 ounces each) baking potatoes, scrubbed
2teaspoons olive oil
1cup evaporated
4tablespoons unsalted butter, at room temperature, cut in 4 pieces
2packages (10 ounces each) frozen chopped spinach, thawed and squeezed very dry
6ounces Gruyère cheese, shredded (do not use processed Gruyère)
6green onions, finely chopped (include some of the green)
3⁄4 teaspoon kosher salt
1⁄2 teaspoon freshly ground white or black pepper
Preheat the oven to 400°F. Pierce each potato several times with a fork or knife tip; rub each potato with 1⁄4 teaspoon of the olive oil. Bake the potatoes in the preheated oven until
Add milk and butter to potatoes. Mix on Speed 1 for 1 minute until mashed; mix on Speed 3 for one minute longer. Add spinach, cheese, green onions, salt,
and pepper. Mix on Speed 2 until well blended.
Fill the reserved potato shells with the
Preheat oven to 375°F. Arrange the potatoes on a
Nutritional information per potato:
Calories 418 (30% from fat) • carb. 58g
•pro. 17g • fat 14g • sat. fat 8g • chol. 40mg
•sod. 305mg • calc. 417mg • fiber 7g
Cuisinart® Power
Advantage™
Hand Mixer
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LIMITED THREE-YEAR WARRANTY
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