Potatoes Stuffed with Spinach and Smoked Cheese

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Scrub the potatoes, pat them dry.

3. 3

   Prick the potatoes a few times with a fork and bake them in the middle of oven for 45 minutes to 1 hour.

4. 4

   While the potatoes are baking, in a heavy saucepan cook the spinach in the water clinging to the leaves, covered, over moderately high heat, stirring occasionally, for 3 minutes, or until it is wilted.

5. 5

   Drain the spinach in a colander set over a bowl, reserving the cooking liquid, and chop it coarse.

6. 6

   In a bowl, combine the spinach and the butter.

7. 7

   While the potatoes are warm, halve them lengthwise, scoop them out, leaving the shells as thin as possible, and chop the scooped-out potato coarsely.

8. 8

   Add the chopped potato to the bowl with the spinach, combining the mixture well.

9. 9

   Add the lemon juice and stir in 1 cup of the cheese and 1 tablespoon of the reserved cooking liquid, or enough to reach a smooth consistency, Season the mixture with salt and pepper, divide it among the potato shells, and top it with the remaining 1/4 cup cheese.

10. 10

    Bake the potatoes in a baking dish in the middle of a preheated 425 degree oven for 10 minutes, or until they are heated through.

* Per serving · 4 servings · Values may vary.

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