4 Serves
105 Mins
Preheat your oven to 200°C. Pierce the potatoes several times with a fork and place them directly on the oven rack to bake until tender, which takes about 60 minutes.
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Vitamin E
5 mg / 15 mgVitamin K
1163 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
496 µg / 400 µgCalcium
711 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
230 mg / 420 mgPhosphorus
476 mg / 1,250 mgPotassium
1863 mg / 4,700 mgSodium
1224 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
23 g / 20 gCholesterol
116 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Remove the potatoes from the oven and allow them to cool for 5 minutes. Reduce the oven temperature to 175°C.
In a large pot over medium heat, melt 2 tablespoons of butter. Add the minced garlic and chopped shallot, sautéing until the shallot is translucent, about 3 minutes.
Increase heat to medium-high, add the spinach, and toss until wilted and bright green, about 4 minutes. Transfer the mixture to a colander set over a bowl and press firmly to remove excess liquid.
Slice the top 1/2 inch off each potato and discard. Scoop the flesh into a bowl, leaving a 1/4 inch thick shell. Add sour cream, salt, black pepper, and the remaining 4 tablespoons of butter to the flesh, then mash until smooth.
Stir 2/3 cup of the white cheese and the prepared spinach into the mashed potato mixture. Spoon the filling back into the potato shells, mounding it high, and top with the remaining cheese.
Place the stuffed potatoes on a baking sheet and bake at 175°C until heated through and the cheese is melted, about 20 minutes.
45
g15
g20
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