Your humble, nutrient-dense, vegetable.
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- 2 large Russet potatoes 240g or ½ lb. each, fully cooked (Steps below)
- 3 cups fresh spinach
- ½ cup frozen peas, thawed
- 2 tablespoons water
- ¾ cup 2% cottage cheese
- ½ tsp. garlic salt
- 2- oz. shredded white Irish cheddar cheese
- 2 Tbsp. finely chopped chives or green onion tops
- To cook the baked potatoes: adjust the rack to the center of the oven. Preheat the oven to 450 °F.
- Rinse the potatoes under cold water and gently scrub the outside of the potatoes with a vegetable brush to remove any excess dirt. Dry the potatoes and pierce lightly with a paring knife about 6-8 times. This will allow steam to escape the potato as its baking.
- Dissolve 2 tablespoons of salt in a ½ cup of warm water in a large bowl. Place the potatoes in the bowl and rub the outside of the potatoes until they are evenly coated. Transfer the potatoes to a wire rack that is set inside the baking sheet. Place the potatoes in the oven and bake for 45 minutes – 55 minutes, or until the center of the largest potato reaches 205 °F.
- Preheat oven to 425 °F.
- Cut cooked baked potatoes in half lengthwise and use a spoon to scoop out most of flesh, leaving just a bit around the skin to create an oval “bowl.” Reserve scooped out potato for later.
- Add spinach, peas, and water to bowl and microwave for 90 seconds or until wilted and cooked through.
- Add cottage cheese to a blender along with reserved potato flesh. Add steamed spinach/pea mixture and garlic salt. Blend for 1 minute or until smooth.
- Spoon green mixture into potato skins, piling up as high as will allow without overflowing.
- Sprinkle with cheddar cheese and chives, bake for 15 minutes or until cheese bubbling and lightly browning.