by drbabs
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my 120 recipes »
drbabs's Notes:
Expand2 Large Idaho potatoes, scrubbed Ask a question about this ingredient
4 Leeks, washed well and chopped into 1 inch pieces, white and light green parts only Ask a question about this ingredient
1-2 tablespoon olive oil Ask a question about this ingredient
4 ounces very sharp cheddar cheese, grated Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
2 cups baby spinach, rough chopped Ask a question about this ingredient
2 teaspoons minced fresh tarragon leaves, or other fresh herb of your choice Ask a question about this ingredient
1-2 tablespoon creme fraiche or plain Greek yogurt (optional) Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Bake potato in 400 degree oven for about an hour, until the the potato flesh is soft and cooked through.
Ask a question about this stepSaute leeks in olive oil with salt and pepper until they are softened and somewhat caramelized. Add spinach and continue to saute till spinach is wilted. Place in casserole dish with butter, about 3/4 of the cheese, herbs, and yogurt or creme fraiche if using.
Ask a question about this stepScoop potato flesh into casserole. ( Reserve skin as desired to eat separately.) Mix well, but quickly so that potato doesn't become gummy. Top with reserved cheddar cheese.
Ask a question about this stepBake at 350 for about 20 minutes till warmed through and cheese on top is bubbly and slightly browned.
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Miranda is an editor at Food52.
sounds yummy!