Oven-baked stuffed potatoes with ham and spinach

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 560, total fat 28 G., saturated fats 10 G., proteins 23 G., carbohydrates 57 G., fiber 5 G., cholesterol 49 mg, sodium 445 mg, sugar - G.

Whole stuffed potatoes look absolutely delicious. Bake them in the microwave first, then bake them quickly in the oven and create a golden crust. Once cooked, cut the potatoes in half, and spread the softened flesh with a filling of spinach and ham in a creamy cheese sauce. A wonderful combination of flavors. The sauce is quite light, being made with milk rather than cream, yet thick and rich. Its delicate, creamy flavor is perfectly complemented by a pinch of nutmeg and cayenne pepper. Warm the ham and spinach in the sauce and arrange it among the potatoes, immediately sprinkling with grated cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 large potatoes
4 tbsp olive oil + extra for greasing
2 tbsp. flour
2 cups of milk
1 bunch spinach, coarsely chopped
4 thin slices of ham (about 100 g), cut into strips
A pinch of cayenne pepper
A pinch of grated nutmeg
110 g Gruyere or Gouda cheese, finely grated (about 1 and 1/4 cups)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, Gruyere cheese, Gouda cheese, milk, ground cayenne pepper, nutmeg, spinach, ham

Cooking the dish according to the recipe:

Preheat oven to 200°C. Prick the potatoes with a fork and microwave for 15 minutes. Remove and brush with olive oil. Return to the oven and bake until cooked through, about 15 minutes.
Meanwhile, heat 2 tablespoons of olive oil in a medium skillet over medium heat. Stir in the flour with a wooden spoon and cook for about 2 minutes, until lightly toasted. Stir in the milk and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce begins to thicken, about 6 minutes.

Add the spinach and ham and cook until the greens are wilted and the mixture is thick like sour cream, another 3-4 minutes. Sprinkle with cayenne pepper and nutmeg, and season with salt to taste.
Cut each potato lengthwise down the middle (but don't cut all the way through). Split them open. Drizzle 1/2 tbsp olive oil over each potato; fluff the flesh with a fork and season with salt. Divide the spinach mixture among the potatoes and top with grated cheese while the sauce is still warm. You can also make Stuffed potatoes, pre-baked in the oven.

Categories:

recipe / Calorie content of prepared meals / Stuffed dishes / Oven / Summer dishes / Dinner / Main courses / Side dishes / Vegetables and mushrooms / Potato dishes / Baked potatoes / Food Network - recipes