We love stuffed potatoes. This recipe came from Southern Living and called for stuffing russet potatoes. But you can precook our little potatoes and layer them, gratin style, then top with these delicious greens.
Potatoes 2 tablespoons olive oil 1 small shallot, minced 1 garlic clove, minced 1/2 pound greens, washed, trimmed, and chopped 2 teaspoons apple cider vinegar 1/8 teaspoon cayenne Salt and pepper 1/2 cup sour cream 1/2 cup butter, melted 1 1/2 teaspoons kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon hot sauce 1 cup shredded sharp Cheddar cheese, divided Vegetable cooking spray
Slice potatoes into 1/4-inch thick slices and cook in lightly salted water until just tender. Drain and then layer in a buttered 9-by-13-inch baking dish.
While potatoes are cooking, in a large saucepan, heat olive oil over medium-high heat. Sauté shallot and garlic 1 minute. Stir in greens, vinegar and cayenne. Add salt and black pepper to taste. Cook 10 minutes or until tender. Remove from heat and keep warm.
Stir together sour cream, butter, salt, pepper, hot sauce and 1/2 cup cheese. Add greens mixture. Spoon onto potato slices. Bake at 400 degrees for 15 minutes. Top with remaining cheese, and bake 3 to 5 minutes or until cheese melts and potatoes are thoroughly heated.