Potatoes Stuffed with Spinach and Smoked Cheese

• 2 baking potatoes, like russets (about 1/2 pound each)
• 1 pound spinach, coarse stems discarded and the leaves washed well
• 2 tablespoons unsalted butter, softened
• 2 teaspoons fresh lemon juice
• 1 1/4 cups coarsely grated smoked cheese such as smoked Gouda or smoked mozzarella
• Salt and pepper

1. Preheat oven to 425 degrees F.
2. Scrub the potatoes, pat them dry.
3. Prick the potatoes a few times with a fork and bake them in the middle of oven for 45 minutes to 1 hour.
4. While the potatoes are baking, in a heavy saucepan cook the spinach in the water clinging to the leaves, covered, over moderately high heat, stirring occasionally, for 3 minutes, or until it is wilted.
5. Drain the spinach in a colander set over a bowl, reserving the cooking liquid, and chop it coarse.
6. In a bowl, combine the spinach and the butter.
7. While the potatoes are warm, halve them lengthwise, scoop them out, leaving the shells as thin as possible, and chop the scooped-out potato coarsely.
8. Add the chopped potato to the bowl with the spinach, combining the mixture well.
9. Add the lemon juice and stir in 1 cup of the cheese and 1 tablespoon of the reserved cooking liquid, or enough to reach a smooth consistency, Season the mixture with salt and pepper, divide it among the potato shells, and top it with the remaining 1/4 cup cheese.
10. Bake the potatoes in a baking dish in the middle of a preheated 425 degree oven for 10 minutes, or until they are heated through.

baking potatoes, well, unsalted butter, lemon juice, gouda, salt

Taken from www.foodnetwork.com/recipes/potatoes-stuffed-with-spinach-and-smoked-cheese-recipe.html (may not work)