Twice-Baked Potatoes Recipe

Remove the potatoes from the oven and let them cool for 5 minutes. While they cool, reduce the oven temperature to 350 degrees F.

In a large, heavy pot set over medium heat, melt 2 tablespoons of the butter.

Add the minced garlic and shallot to the melted butter and sauté until the shallot turns translucent, about 3 minutes.

Increase the heat to medium-high, then add the spinach. Toss it in the pan until it's just wilted but still bright green, about 4 minutes.

Transfer the cooked spinach mixture to a sieve set over a bowl and press out all the liquid. You want the spinach as dry as possible.

Using a serrated knife, cut a 1/2-inch-thick slice off one long side of each potato and discard it. Carefully scoop out the potato flesh into a bowl, leaving a sturdy shell about 1/4 inch thick.

Add the sour cream, salt, pepper, and the remaining 4 tablespoons butter to the scooped potato flesh. Mash everything together with a potato masher until well blended and smooth.

Stir in 2/3 cup of the shredded cheddar cheese, then fold in the drained spinach. Spoon the potato mixture back into the potato shells, mounding it high. Press the remaining cheese evenly on top of the filling.