Baked Potato In Oven

Baked Stuffed Potatoes

Baked Stuffed Potatoes

Ingredients

Makes 1 Or 2 Servings

• 1 medium-large russet potato (¾ pound)
• 1 tablespoon olive oil
• ½ cup minced red or yellow onion
• ¼ teaspoon minced garlic (half a small clove)
• 1 ounce (about 1 cup, lightly packed) fresh baby spinach, finely chopped
• ¼ cup sour cream
• 2 tablespoons minced scallion (green tops only)
• ½ teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons grated sharp cheddar cheese

Method

1. Adjust the oven rack to the center position and preheat the oven to 400°f
2. Scrub the potato under running water and pat it dry with paper towels or a clean dish towel
3. Place the potato directly on the oven rack
4. Let it bake for 50 minutes to an hour, or until the outside becomes crisp and the inside is tender when you pierce it with a sharp knife
5. While the potato is baking, place a small (6-inch or so) skillet over medium heat
6. After about a minute, add the olive oil and swirl to coat the pan
7. Add the onion, turn the heat down, and cook over low heat, stirring occasionally, for about 15 minutes, or until the onion becomes deep golden brown and very soft
8. Stir in the garlic, remove the pan from the heat, and set it aside until the potato is ready
9. Remove the potato from the oven and when it’s just cool enough to handle, slit it in half lengthwise
10. Use a soup spoon to scoop the flesh into a medium bowl, being careful to leave the potato skin intact and boat-like
11. Mash and lightly fluff the potato flesh with a fork
12. Place the empty skins on a baking tray lined with foil
13. Heat the broiler to high
14. Add the onion mixture to the mashed potato, being sure to scrape in every last bit of the olive oil and delicious tidbits from the pan
15. Add the spinach, sour cream, scallion, salt, and pepper, mixing lightly with the fork until everything is thoroughly combined
16. Divide the mixture evenly between the two empty potato skins, mounding it slightly
17. Sprinkle the cheese over the tops, patting it gently into place so it won’t fall off
18. Broil a few inches from the heat source for 2 to 3 minutes, or until the cheese melts and is lightly golden
19. Serve right away