Twice-baked Potatoes with Savory Green Sauce

== Description ==
Contributed by Catsrecipes Y-Group
* Source: The Cook's Garden by Ellen Ecker Ogden. Harper Collins Publishers.
* Makes 4 servings
== Ingredients ==
* 6 large baking potatoes, scrubbed, patted dry, and poked several times with a fork
* 3 tablespoons unsalted butter
* 1 cup milk or half-and-half
* salt and freshly ground pepper, to taste
=== Savory green sauce ===
* 2 garlic cloves, peeled
* ½ cup yogurt or sour cream
* 1 teaspoon freshly grated horseradish root, or use prepared horseradish
* 2 cups mixed cooking greens and herbs, such as a combination of fresh spinach, young kale, or mustard greens
== Directions ==
# Position rack in the center of the oven and preheat to 450°F.
# Place the potatoes on a baking sheet.
# Bake until the potatoes are tender, about 1 hour.
# Cut each potato in half lengthwise, and scoop out the flesh into a bowl, leaving potato-skin shells.
# Mash the potato flesh with the butter and milk, and season with the salt and pepper.
# Refill the shells and, if necessary, return to the oven to keep warm.
# In the meantime, make the sauce.
=== Savory green 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.
# Add the greens and process until the greens are puréed.
# Serve the potatoes hot, with the sauce passed on the side.
== Note ==
There may be nothing quite as satisfying as a buttered potato, but this tangy 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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Category:Cathy's Recipes
Category:Baked potato Recipes
Category:Milk and cream Recipes
Category:Garlic Recipes
Category:Yogurt Recipes
Category:Sour cream Recipes
Category:Cooking greens Recipes