Ham-and-Spinach Spuds (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 42 Minutes |
Ready In: 57 Minutes Servings: 4 |
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Ingredients:
4 large russet potatoes |
4 tablespoons extra-virgin olive oil, plus more for brushing |
2 tablespoons all-purpose flour |
2 cups milk |
1 bunch spinach, roughly chopped |
4 thin slices ham (about 3 ounces), cut into strips |
pinch of cayenne pepper |
pinch of freshly grated nutmeg |
kosher salt |
4 ounces gruyere or gouda cheese, finely shredded (about 1 1/4 cups) |
Directions:
1. Preheat the oven to 400 degrees. Pierce the potatoes with a fork; microwave for 15 minutes. Remove and brush with olive oil; transfer to the oven rack and bake until fully tender, about 15 minutes.
2. Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Stir in the flour with a wooden spoon and cook until slightly toasted, about 2 minutes. Whisk in the milk and bring to a boil. Reduce the heat and simmer, whisking occasionally, until the sauce begins to thicken, about 6 minutes. Stir in the spinach and ham and cook until the greens wilt and the mixture is about as thick as sour cream, 3 to 4 more minutes. Season with the cayenne and nutmeg and add salt to taste.
3. Slice the cooked potatoes lengthwise down the middle (but not all the way through); press in on the ends to open the slit. Drizzle 1/2 tablespoon oil into each potato; fluff the flesh with a fork and season with salt. Divide the spinach mixture among the potatoes and top with the shredded cheese while still hot.
4. Per serving: Calories 560; Fat 28 g (Sat. 10 g; Mono. 14 g; Poly. 2.3 g); Cholesterol 49 mg; Sodium 445 mg; Carbohydrate 57 g; Fiber 5 g; Protein 23 g
5. Photograph by Antonis Achilleos
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