| Level: | Easy |
| Total: | 57 min |
| Prep: | 15 min |
| Cook: | 42 min |
| Yield: | 4 servings |
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)
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 560 calorie |
| Total Fat | 28 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 49 milligrams |
| Sodium | 445 milligrams |
| Carbohydrates | 57 grams |
| Dietary Fiber | 5 grams |
| Protein | 23 grams |