It's spring spinach season again!! I "developed" this from a copule of different "stuffed potato" recipes to accompany our roast duck Easter Dinner. Delicious - & just perfect for spring spinach. Enjoy!
Breezy Stuffed Parmesan & Spinach Potatoes
Serves 2, but easy to increase
1 large baking potato
Â½ a bag of fresh baby spinach (a couple of handfulls), rinsed (or Â½ bag of frozen spinach)
2 tablespoons butter, melted (easy to do in a small pyrex bowl in the microwave)
Approx. 1-1/4 cups (about a large handful or two) shredded or coarsely grated Parmesan cheese (a commercially shredded bagged â€œItalian Cheeseâ€ mix also works well)
Dollop of heavy cream, half & half, or milk
Dash of granulated garlic (or to taste)
Salt & freshly ground black pepper to taste
Preheat oven to 425 degrees F.
Scrub the potato & dry. Prick the potato a few times with a fork, place on a microwave-safe plate, & microwave on high for 6 minutes. Turn potato over & microwave for another 6 minutes. Wrap potato in a clean tea/kitchen towel (or several layers of paper towels) & allow to sit for 5 minutes.
While the potatoes are â€œnukingâ€, in a heavy saucepan cook the spinach in the water clinging to the leaves, covered, over moderately high heat, stirring occasionally, until wilted (or cook frozen spinach until thawed & heated through). Drain the spinach in a colander, pressing it gently with the back of a spoon to help remove as much moisture as possible.
In a bowl, combine the spinach and the butter. While the potato is still warm, halve it lengthwise & carefully scoop it out into the same bowl as thoroughly as possible without breaking the skin. Add 1 cup of the cheese, a dollop or so of cream, & combine gently but thoroughly. Add granulated garlic, salt, & black pepper to taste, & divide the mixture evenly between the potato shells. Top each potato with the remaining 1/4 cup cheese.
Place potatoes in a baking dish, & bake in the middle of your preheated 425 degree oven for 10-15 minutes, or until cheese is melted & potatoes are heated through.