4 (12-oz.) russet potatoes
1 small shallot, minced
1 garlic clove, minced
2 tablespoons olive oil
1/2 pound greens, washed, trimmed, and chopped
2 teaspoons apple cider vinegar
1/8 teaspoon ground red pepper
1/2 cup sour cream
1/2 cup butter, melted
1-1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon hot sauce
1 cup shredded sharp Cheddar cheese, divided
Vegetable cooking spray
1. Preheat oven to 400°. Pierce potatoes with a fork; bake directly on oven rack 1 hour or until tender. Cool 10 minutes.2. Sauté shallot and garlic in hot oil in a Dutch oven over medium high heat 1 minute. Stir in greens and next 2 ingredients. Add salt and black pepper to taste. Cook 10 minutes or until tender.3. Cut potatoes in half lengthwise; carefully scoop pulp into a large bowl, leaving shells intact. Mash together potato pulp, sour cream, next 4 ingredients, and 1/2 cup cheese. Add greens mixture. Spoon into potato shells, and place on a lightly greased (with cooking spray) baking sheet.4. Bake at 400° for 15 minutes. Top with remaining cheese, and bake 3 to 5 minutes or until cheese melts and potatoes are thoroughly heated.
1 . Potatoes are great to serve for weeknight dinners and weekend entertaining. From mashed potatoes to potato salad, there is no shortage of ways to enjoy these simple, but versatile vegetables. They can make a great addition to any meal from breakfast to dinner. They are the perfect side dish for any meal, and also make great appetizers for entertaining. If you are feeling adventurous, you can developed a way to add them to a pizza crust. Keeping potatoes stocked in your pantry should be a no-brainer. You can pull them out and transform them into the perfect dish for any occasion.
2 . To freeze big items like cooked potatoes and meatballs, arrange in a single layer on a jelly-roll pan, and freeze 1 to 2 hours; transfer to a zip-top bag. You'll avoid one frozen mass, plus single servings thaw faster.