Recipe Guide

01 Pierce each potato with a fork six to eight times. In a microwave oven
on high power, cook the potatoes until tender, 12 to 14 minutes, turning
once. Carefully remove the potatoes from the microwave. When the
potatoes are cool enough to handle, lay them on their sides and cut o
the top third of each one. Using a spoon, scoop out the interior of each
potato, leaving a shell about ⅓ inch thick. Put the potato pulp in a large
bowl, add 1 tablespoon of the butter, and gently mash together.
02 Cut the white and light green parts of the leeks into thin slices (you
should have about 2 cups). Rinse well in a colander under cold water
to remove any dirt. In a large saucepan over medium heat on the stove,
melt the remaining 2 tablespoons of butter. Add the leeks and cook until
tender and just beginning to brown, 8 to 10 minutes, stirring occasionally.
Add the spinach, cover, and cook until it wilts, 3 to 4 minutes, stirring
occasionally. Remove from the heat and drain, if necessary.
03 Add the spinach mixture and the cheese to the mashed potatoes and stir
until well blended. Season with salt and pepper.
04 Prepare the grill for direct cooking over medium heat (350° to 450°F).
05 Divide the filling evenly among the potato shells, piling the mixture high
and stung them as much as possible.
06 In a small bowl toss the bread crumbs with the oil. Divide and press the
bread crumbs into the top of each potato.
07 Brush the cooking grates clean. Grill the stued potatoes over direct
medium heat, with the lid closed, until the potatoes are heated through
and crusty on the top and bottom, 16 to 18 minutes. Using tongs,
carefully remove the potatoes from the grill. Top with the chives and
serve right away.
INSTRUCTIONSINGREDIENTS
©2022 Weber Inc. Recipe by Jamie Purviance. Used with permission
4 large russet potatoes, each 10 to 12 ounces,
scrubbed
3 tablespoons unsalted butter, divided
1 pound leeks
12 ouncesfresh baby spinach leaves
1 cup packed shredded extra-sharp cheddar
cheese (4 ounces)
Kosher salt
Freshly ground black pepper
½ cup fresh bread crumbs
1 teaspoon extra-virgin olive oil
1 tablespoon thinly sliced fresh chives
Cheesy Spinach
Stued Potatoes
PEOPLE: SERVES 4
PREP TIME: 35 MINS
GRILLING TIME: 16 TO 18 MINS