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Contributed by Catsrecipes Y-Group Source: The Cooks Garden by Ellen Ecker Ogden. Harper Collins Publishers. Makes about four servings six large baking potatoes, scrubbed, patted dry, and poked several times with a fork three tablespoons unsalted butter one cup milk (Recipes by ingridients milk) or half-and-half salt and freshly ground pepper, to taste Savory green sauce (Recipes by ingridients sauce) two garlic cloves, peeled ½ cup yogurt or sour cream one teaspoon freshly grated horseradish root, or use prepared horseradish two cups mixed cooking greens and herbs, such as a combination of fresh, spinach (Recipes by ingridients spinach) young kale, or mustard greens Directions Position rack in the center of the oven and preheat to about four hundred and fifty°F. Easy Recipe Twice-baked Potatoes with Savory Green Sauce. Place the potatoes on a baking sheet. Bake until the potatoes are tender, about one hour. Cut each potato in half lengthwise, and scoop out the flesh into a bowl, leaving potato-skin shells. Easy Recipe Twice-baked Potatoes with Savory Green Sauce. Mash the potato flesh with the butter and, milk (Recipes by ingridients milk) and season with the salt and pepper. Refill the shells and, if necessary, return to the oven to keep warm. Easy Recipe Twice-baked Potatoes with Savory Green Sauce. In the meantime, make the. sauce (Recipes by ingridients sauce) Savory green sauce (Recipes by ingridients 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. Easy Recipe Twice-baked Potatoes with Savory Green Sauce. Add the greens and process until the greens are puréed. Easy Recipe Twice-baked Potatoes with Savory Green Sauce. Serve the potatoes hot, with the sauce (Recipes by ingridients sauce) passed on the side. Note There may be nothing quite as satisfying as a buttered potato, but this tangy sauce (Recipes by ingridients sauce) is exceptionally good, and can be put into service as a dip for crudités. Use whatever greens are abundant in your garden — the combination here is only a suggestion..
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