Creamed Spinach Stuffed Potatoes (06.01.15)
- 4 large russet potatoes, rinsed
- 2 tablespoons butter
- 2 shallots, chopped
- 2 tablespoons flour
- 1 cup half and half or cream
- Pinch of nutmeg
- 10 oz. frozen spinach, thawed
- 1/3 cup parmesan cheese, grated
- Salt and Pepper, to taste
Preheat oven to 400 degrees.
Bake potatoes for one hour on oven rack. Let cool for 5 minutes.
In a saucepan, melt butter over medium heat. Saute shallots with salt and pepper for 2-3 minutes. Add flour to make a roux. Slowly whisk in half and half or cream. Add nutmeg.
Place spinach in a clean kitchen towel. Wring out all of the excess water. Add spinach to pan; mix well. Continue cooking for 4-5 minutes. Cut potatoes in half and fluff with a fork. Add some of the creamed spinach over each potato half. Top with parmesan cheese.
Sponsor: Dan’s Market