with Greens and Mascarpone
These elegant, twice-baked potatoes may be stuffed ahead and refrigerated until baking time.
4 baking potatoes (about 12 ounces each)
1 (6-ounce) package baby spinach or arugula–baby spinach mix
2 teaspoons salt
1/4 teaspoon white pepper (optional)
1/2 cup (4 ounces) mascarpone cheese
4 heaping teaspoons Parmesan cheese
- Preheat the oven to 400°F (205°C).
- Prick the potatoes with a fork or make a short, deep slit in each, and bake about 1 hour or until tender when pierced with a fork.
- Meanwhile, wilt the greens: Place 2 1/2 cups of water in a deep saucepan. Bring to a boil and add a pinch of salt. Add the greens, and boil until wilted, about 4 minutes. Remove to a fine sieve and rinse with cold water to cool. Squeeze out the water to dry the greens. Snip the greens with scissors, and resqueeze to remove moisture. Set aside on absorbent paper towel.
- When the potatoes are cooked, cool slightly. Cut off a shallow slice from the top of each potato. With a sharp-tipped spoon, scoop the potato pulp into a mixing bowl. Add the salt, pepper, and mascarpone cheese. Whip with an electric mixer until smooth, or alternatively, mash by hand. You may have to add more mascarpone, depending on the dryness of the potatoes. Fold the reserved greens into the whipped potatoes.
- Place the potatoes on a baking sheet. Sprinkle a heaping teaspoon of Parmesan over each. Bake for about 15 to 20 minutes.
Makes 8 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.