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

 * 1) Position rack in the center of the oven and preheat to 450°F.
 * 2) Place the potatoes on a baking sheet.
 * 3) Bake until the potatoes are tender, about 1 hour.
 * 4) Cut each potato in half lengthwise, and scoop out the flesh into a bowl, leaving potato-skin shells.
 * 5) Mash the potato flesh with the butter and milk, and season with the salt and pepper.
 * 6) Refill the shells and, if necessary, return to the oven to keep warm.
 * 7) In the meantime, make the sauce.

Savory green sauce

 * 1) Fit a food processor with the metal blade.
 * 2) With the machine running, drop the garlic through the feed tube to mince the garlic.
 * 3) Add the yogurt and horseradish and pulse to combine.
 * 4) Add the greens and process until the greens are puréed.
 * 5) 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.