Baked Potatoes Stuffed with Spinach &Gruyère Cheese

This is a perfect side dish for grilled meats or fish--it provides your starch and vegetables in one dish. Try to pick uniform-sized potatoes so they cook evenly and at the same time. It's important to use freshly grated Gruyère cheese, to make sure you get the full fresh flavor of the cheese. Left-overs can be refrigerated, then re-heated for another meal.Ingredients:

8-10 large Golden Yukon potatoes

1 tablespoon olive oil

1 cup evaporated low-fat milk

4 tablespoons unsalted butter, at room temperature, cut in pieces

16 ounces frozen chopped spinach, thawed and squeezed dry

3 cups freshly grated Gruyère cheese

5-6 scallions, finely chopped

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

Directions:

Preheat the oven to 400F.

Scrub the potatoes very well; dry with paper towels. Place in a rimmed baking sheet and pierce each potato with a fork or knife in several places. Coat each potato with the olive oil. Bake until fork-tender, about 1 hour (or more, to make sure the potatoes are cooked through). Let cool enough to be handled. Slice off the top third of each potato and scoop out the flesh with a teaspoon, leaving a shell about 1/4-inch thick on the bottom and sides. Place the flesh in a large bowl and set aside the shells.

Add the milk and butter to the potato flesh and, using an electric mixer (hand-held or stand-up), whip on low speed until mashed. Add the spinach, cheese, scallions, salt and pepper, and stir well with a spatula.

Using a teaspoon, fill each potato shell with the spinach filling. Arrange in a parchment-lined  baking pan large enough to hold the potatoes upright (you may need to use two medium-sized baking pans, so the potatoes are snug and upright). The potatoes may be made ahead up to this point; cover and refrigerate until ready to bake. (Bring back to room temperature before baking.)

Preheat oven to 375F. Bake the potatoes until the tops are golden brown, about 30 minutes. Serve hot. Serves 6 to 8.