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Recipe Category: Vegetarian
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Baked Stuffed Potatoes Recipe
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
- Adjust the oven rack to the center position and preheat the oven to 400°f
- Scrub the potato under running water and pat it dry with paper towels or a clean dish towel
- Place the potato directly on the oven rack
- 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
- While the potato is baking, place a small (6-inch or so) skillet over medium heat
- After about a minute, add the olive oil and swirl to coat the pan
- 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
- Stir in the garlic, remove the pan from the heat, and set it aside until the potato is ready
- Remove the potato from the oven and when it’s just cool enough to handle, slit it in half lengthwise
- Use a soup spoon to scoop the flesh into a medium bowl, being careful to leave the potato skin intact and boat-like
- Mash and lightly fluff the potato flesh with a fork
- Place the empty skins on a baking tray lined with foil
- Heat the broiler to high
- 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
- Add the spinach, sour cream, scallion, salt, and pepper, mixing lightly with the fork until everything is thoroughly combined
- Divide the mixture evenly between the two empty potato skins, mounding it slightly
- Sprinkle the cheese over the tops, patting it gently into place so it won’t fall off
- Broil a few inches from the heat source for 2 to 3 minutes, or until the cheese melts and is lightly golden
- Serve right away
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