Twice Baked Potatoes with Savory Green Sauce

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Twice Baked Potatoes with Savory Green Sauce

6 large baking potatoes, scrubbed, patted dry, and poked several times

with a fork

3 tablespoons unsalted butter

A cup milk or half-and-half

Salt and freshly ground pepper, to taste

SAVORY GREEN SAUCE:

2 garlic cloves, peeled

1/2 cup yogurt or sour cream

1 teaspoon freshly grated horseradish root, or use prepared horseradish

2 cups mixed cooking greens and herbs, such as a combination of fresh

spinach, young kale, or mustard greens

 

 

 

Position rack in the center of the oven and preheat to 450°F. Place

the potatoes on a baking sheet. Bake until the potatoes are tender,

about 1 hour. Cut each potato in half lengthwise, and scoop out the

flesh into a bowl, leaving potato-skin shells. Mash the potato flesh

with the butter and milk, and season with the salt and pepper. Refill

the shells and, if necessary, return to the oven to keep warm.

 

In the meantime, make the sauce. Fit a food processor with the metal

blade. With the machine running, drop the garlic through the feed tube

to mince the garlic. Add the yogurt and horseradish and pulse to

combine. Add the greens and process until the greens are puréed. Serve

the potatoes hot, with the sauce passed on the side.

 

Makes 4 servings

 

Source: The Cook’s Garden by Ellen Ecker Ogden. HarperCollins

Publishers.

Formatted by Chupa Babi in MC: 11.06.06

 

AuthorNote: Baked potatoes are a favorite in our family, so we plant

four times as many starchy baking potatoes as any other type. Even

though they store well in our root cellar, we have usually gone

through our entire crop by spring. There may be nothing quite as

satisfying as a buttered potato, but this tangy sauce is exceptionally

good, and can be served with Herbed Zucchini Pancakes (page 144) or

put into service as a dip for crudités. Use whatever greens are

abundant in your garden --- the combination below is only a suggestion.

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