6 large, unpeeled Russet potatoes (about 3 pounds total)
4 cups (3 ounces) lightly packed baby spinach leaves
1 tablespoon fresh garlic, finely minced
1/3 cup regular or fat-free sour cream
1/2 cup shredded Swiss cheese
1/4 cup shredded Parmesan cheese
1 teaspoon sea salt
1/4 teaspoon organic black pepper
Grated cheese for sprinkling on top
1. Preheat oven to 400 F.
2. Drain salmon and discard skin and bones (if any).
3. Wash and prick the potatoes; bake for 45 to 55 minutes, or until very tender and baked through. Remove from the oven and let sit 10 minutes. Increase oven temperature to 425 F.
4. Meanwhile, place spinach and garlic in a pan. Cover loosely and sauté for 2 to 4 minutes or until spinach is just wilted. Remove from heat and set aside.
5. Mix the milk, sour cream, cheeses, salt and pepper in a mixer with a paddle attachment.
6. After the potatoes have cooled for 10 minutes, cut the tops off (lengthwise) and scoop out the hot potato pulp with a spoon, leaving a 1/2 inch shell. Scoop the pulp from the tops as well, then discard the top skins. Add the pulp to the mixer bowl and mix with sour cream mixture until evenly combined but not over-whipped. Add the wilted spinach mixture and salmon, stir gently to combine.
7. Scoop the mixture back into the potato shells, dividing it evenly. Sprinkle extra cheese over if desired. Place the potatoes on a baking sheet and bake for 20 to 25 minutes, or until golden and heated through.