13
½
cup chopped pecans
6
tablespoons (¾ stick) unsalted
butter, melted
1 If baking immediately after preparing,
preheat oven to 400°F. Lightly coat a
2-quart baking dish with cooking spray.
2. Cook sweet potatoes in large pot of
boiling water until tender, about 15
minutes. Drain; transfer potatoes to large
bowl and add butter. Mix on Speed 1 for
one minute, then increase to Speed 2 and
beat until smooth. Add eggs, brown
sugar, spices, salt and pepper; beat on
Speed 1 to blend, about 30 seconds.
Transfer mixture to the prepared baking
dish. (Can be made 1 day ahead. Cover
and refrigerate.) Bake potatoes in the
preheated oven until they are slightly
puffed and beginning to brown around
the edges, about 25 to 30 minutes.
3. While potatoes bake, prepare the topping
by mixing the remaining ingredients in a
bowl. Sprinkle the topping evenly over the
potatoes and bake about 10 minutes
longer, until golden brown and crispy.
Nutritional information per serving:
Calories 253 (41% from fat) • carb. 31g
• pro. 4g • fat 12g • sat. fat 5g • chol. 61mg
• sod. 202mg • calc. 26mg • fiber 4g
Twice-Baked Potatoes with
Spinach and Gruyère
Makes 8 servings
8
large (about 10 ounces each)
baking potatoes
2
teaspoons olive oil
1
cup whole milk
4
tablespoons (½ stick) unsalted
butter, room temperature, cut in
4 pieces
2
packages (10 ounces each) frozen
chopped spinach, thawed and
squeezed very dry
6
ounces Gruyère cheese, shredded
6
scallions, finely chopped
(include some of the green)
¾
teaspoon kosher salt
½
teaspoon freshly ground white or
black pepper
1. Preheat the oven to 400°F. Pierce each
potato several times with a fork or knife
tip; rub each potato with ¼ teaspoon 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 ¼-inch shell. Place
potato flesh in large mixing bowl and
reserve potato shells.
2. Add milk and butter to potato flesh. Mix
on Speed 1 until mashed; mix on Speed 3
to lighten. Add spinach, cheese, scallions,
salt, and pepper. Mix on Speed 2 until
well blended.
3. 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.
4. Preheat oven to 375°F. Arrange the
potatoes on a rimmed baking sheet lined
with parchment paper. 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:
Calories 418 (30% from fat) • carb. 58g
pro. 17g • fat 14g • sat. fat 8g • chol. 40mg sod.
305mg • calc. 417mg • fiber 7g
