Ingredients

The following ingredients have 8 Servings
  • 4 large russet potatoes
  • ¼ cup butter ((56 grams))
  • 2 cloves garlic (minced)
  • 4 cups packed fresh spinach (, roughly chopped (120 grams))
  • ⅔ cup whole milk ((160 ml))
  • 1 teaspoon salt (, plus more to taste)
  • ¼ teaspoon ground black pepper (, plus more to taste)
  • 1 ½ cups shredded sharp cheddar cheese ((160 grams))

Instruction

  • Preheat oven to 350°F.
  • Prick potatoes a few times with a fork and place on a sheet pan. Bake until cooked through and a fork pressed into the center goes in easily, about 1 hour. Let cool slightly.
  • Cut potatoes in half and use a spoon to scoop the baked potato out of the the skins. Place potato flesh in a large bowl and mash, set skins back on the sheet pan.
  • Melt butter in a large saucepan over medium heat. Add garlic and cook for 2 minutes.
  • Add spinach and cook, stirring frequently, until spinach is wilted, about 2 minutes.
  • Add mashed potatoes, milk, salt and pepper and mix until combined. Stir in 1 cup of the cheese and adjust seasoning if needed.
  • Spoon potato mixture into the potato skins. Sprinkle with remaining 1/2 cup cheese.
  • Bake until cheese is melted and bubbly, about 20-25 minutes.