Ham-and-Spinach Spuds
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Total: 57 min
- Prep: 15 min
- Cook: 42 min
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)
Directions
- 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.