April 27th, 2012
By Paula Bowman
Preheat oven to 400°F.
Pierce potatoes with a fork and bake on oven rack until tender, about 1 hour
Set a skillet over medium-high heat and cook sausage meat, breaking sausage up with a wooden spoon until cooked through. Stir in spinach and turn heat off; cover skillet with lid and rest until needed.
Carefully cut the top third off each of the cooked potatoes. Use a teaspoon to scoop the flesh out of the potatoes leaving a thin shell around the skin. Transfer flesh to a bowl, reserving 1-cup for another use.
Mash potato flesh with a fork or potato masher. Add 1/2-cup cheese, sour cream and butter and mix well. Stir in sausage mixture and season to taste with salt and pepper.
Scoop the filling back into the potato shells until very full and mounded on top and arrange in a baking dish, cut-side up. Sprinkle with remaining 1/4-cup cheese and bake until heated through and golden brown on top, about 20 minutes.
Make ahead: After stuffing shells with sausage mixture and before second baking, potatoes can be stored for later use. Wrapped tightly in aluminum foil, potatoes can be refrigerated for up to 3 days or frozen up to 1 month. Thaw before baking in 400F oven until heated through, about 40 minutes.