Filled Potatoes

These stuffed potatoes go way beyond the usual sour cream and chives. Each potato gets hollowed out and packed with a sauteed filling of mushrooms, baby carrots, bacon, and fresh spinach deglazed with white wine, then crowned with grated Swiss cheese and broiled until golden and bubbling.

The potatoes are boiled whole with a cavity carved out before cooking, so they stay firm enough to hold the filling without collapsing. Test them constantly while boiling, as the recipe advises. You want tender but not mushy, which is a narrow window.

The filling comes together in one skillet. Mushrooms and carrots saute in olive oil first, then chopped bacon and spinach strips go in. A splash of white wine pulls up any browned bits and adds acidity. A squeeze of lemon juice keeps the vegetables bright.

Pro Tips

• Use a melon baller or small spoon to hollow out the potatoes evenly. A knife works but risks punching through the sides.
• Cook the potatoes just until a knife slides in with slight resistance. Overcooked potatoes crumble when you try to fill them.
• Cut the bacon small before cooking so it distributes evenly throughout the filling.
• Broil for just a couple of minutes and watch closely. Swiss cheese goes from melted to scorched fast under a broiler.

Variations

• Swap Swiss cheese for Gruyere for a nuttier, more complex melt.
• Use kale instead of spinach for a heartier green that holds up better in the filling.
• Skip the bacon and add a pinch of smoked paprika for a vegetarian version with a smoky edge.