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Ham-and-Spinach Spuds Recipe

Ham-and-Spinach Spuds

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on June 28, 2012

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    The potatoes themselves tasted lovely, but the stuffing was beyond bland. We don't eat much cayenne, so I tried to amp it up with with a little salt and pepper, and it was no use. I was so surprised, because we love all the individual ingredients (minus cayenne. So, we won't be making these again.

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  • on June 23, 2012

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    I give this a WOW! I did change a couple of things. My sauce just wouldn't thicken up enough so I had to add another TB of flour and instead of putting oil in the cooked potato I added butter. But other than that I followed the recipe to the tee. I can't wait to have it again!

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  • on August 15, 2011

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    This recipe was delicious! We really enjoyed it and will certainly be making it again and again.

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  • on June 22, 2011

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    This is a fantastic base recipe. We added more ham, a teaspoon of grainy mustard, and a good grinding of black pepper (instead of cayenne, plus we put the grated gouda IN the sauce, rather than on top of the potatoes. This is a great way to get kids to eat spinach, and it would likely be as good with steamed, chopped broccoli. Delicious!

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  • on November 22, 2010

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    Terrible. Very weird and bitter flavor. I was a bit suspicious of the nutmeg and cayenne, but decided to go with it because the recipe got such good reviews. Big mistake. Followed the recipe exactly, so I don't know what I could have done wrong.
    I like to try new recipes, so my hubs is used to eating some odd stuff. He usually grins and cleans his plate, but this one neither of us could take more than a few bites of. Bummer. Looking forward to a more successful spud.

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  • on June 24, 2010

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    I made these for my family last night (increasing the recipe just a bit to accommodate 6 potatoes and received rave reviews. I used Gouda cheese and prepared garlic cheese toast. I really like the method of microwaving the potato first, cutting down on the amount of time in the oven.

    I was able to bring one to lunch today and it was just as good if not better today. This is a definate KEEPER.

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  • on June 22, 2010

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    Delicious! I used 1.5 cups milk and 2x as much ham

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  • on June 10, 2010

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    Not sure where the comments on lack of flavor come from. I was afraid this would be a little bland when I read the recipe but when I made it, it was surprisingly flavorful. I did cut the milk to 1 1/4 cups instead of 2 (I was only making the recipe for 3 instead of four and it thickened up exactly as needed. The sauce is not nearly as thick/heavy as it sounds like reading the recipe -- it's just thick enough to moisten the potatoes and give them a bit of creaminess. Best of all, it only took about 35 minutes to prep and cook. Perfect weeknight dinner!

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  • on June 09, 2010

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    These potatoes were quick and delicious. I agree with other reviewers that it isn't incredibly flavorful, but they will be easy enough to spice up with extra spices next time. I didn't have any nutmeg and all the ham was eaten before I could get to it so I used pastrami that we had-turned out fine. I might try cooked turkey bacon bits next time. I also used lactose-free milk, which didn't thicken a lot, but certainly thickened more than I thought it would. Will definitely be making again!

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  • on August 26, 2009

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    This is pretty good but next time I'll make a few tweaks just for personal taste. I didn't have cayenne so I used black pepper and plenty of salt in the sauce. It didn't thicken well for me but it worked out fine. The gouda gives it a nice kick of flavor (forgot the cheese at first and was wondering what was missing the first few bites. I'll probably saute some shallot or onion next time for a little extra flavor.

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Nutrition Facts

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
 
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