Creamed Spinach Stuffed Potatoes (06.01.15)

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  • 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

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