Twice Baked Potatoes With Savory Green Sauce

Baked potatoes are a favorite in our family, so we plant four times as many starchy baking potatoes as any other type. Even though they store well in our root cellar, we have usually gone through our entire crop by spring. There may be nothing quite as satisfying as a buttered potato, but this tangy sauce is exceptionally good, and can be served with Herbed Zucchini Pancakes (page 144) or put into service as a dip for crudités. Use whatever greens are abundant in your garden --- the combination below is only a suggestion.

Ingredients
6 large baking potatoes, scrubbed, patted dry, and poked several times with a fork
3 tablespoons unsalted butter
A cup milk or half-and-half
Salt and freshly ground pepper, to taste
SAVORY GREEN SAUCE
2 garlic cloves, peeled
1/2 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

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. 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.
From the Cook's Garden by Ellen Ecker Ogden. HarperCollins Publishers. Used by permission.