a Cuisinart
®
1
1
⁄
2
-quart (1.4 L) saucepan.
Simmer over low heat until butter is
completely melted. Keep warm.
Drain the cooked potatoes and garlic,
return to the saucepan, and place over
low heat for 1 minute. Remove from
the heat, and use Speed 2 to mash
the potatoes and garlic until somewhat
smooth, about 60 seconds. While still
mixing, add the hot milk and butter
mixture, and mix until well blended,
about 30 seconds. Mix on Speed 4 until
fluffy, about 1 to 2 minutes. Add the
remaining salt and pepper, mixing to
blend, 15 seconds. Scrape down sides
of pan with rubber spatula as necessary.
Transfer the potatoes to a warm serving
bowl and sprinkle with the remaining
chopped chives. Serve immediately.
Nutritional information per serving:
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Tip:
For a lighter, everyday version,
use reduced fat or fat-free milk in place
of the whole milk and half-and-half.
Twice-Baked Potatoes with
Spinach and Gruyère
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Makes 8 servings.
8
large [about 283 g (10 ounces each)]
baking potatoes, scrubbed
2
teaspoons (10 ml) olive oil
1
cup (250 ml) evaporated fat-free milk
4
tablespoons (60 ml) unsalted butter,
at room temperature, cut in 4 pieces
2
packages [283 g (10 ounces each)]
frozen chopped spinach, thawed
and squeezed very dry
6
ounces (170 g) Gruyère cheese,
shredded (do not use processed
Gruyère)
6
green onions, finely chopped
(include some of the green)
3
⁄
4
teaspoon (3.75 ml) kosher salt
1
⁄
2
teaspoon (2 ml) freshly ground white
or black pepper
Preheat the oven to 400°F (200°C). Pierce
each potato several times with a fork or
knife tip; rub each potato with
1
⁄
4
teaspoon
(1 ml) of the olive oil. Bake the potatoes
in the preheated oven until fork-tender,
about 1 hour. When cool enough to
handle, cut off the top third of each
potato and scoop out the flesh, leaving a
1
⁄
4
-inch (0.6 cm) shell. Place potato flesh
in large mixing bowl and reserve potato
shells.
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
potato-spinach mixture. Potatoes may
be made ahead to this point, covered
and refrigerated until ready to bake.
Preheat oven to 375°F (190°C). Arrange
the potatoes on a jelly-roll type pan that
has been lined with parchment. Bake
uncovered until potatoes are hot and tops
are golden brown, about 25 to 30 minutes
(add 5 to 10 minutes for cold potatoes).
Serve hot.
Nutritional information per potato:
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12
