Twice Baked Potatoes with Creamed Spinach

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 8

Twice-baked potatoes can be served as a side dish or as an appetizer. They're made with russet potatoes weighing approximately 300 grams, so half a serving is enough. The potatoes are baked whole first, then stuffed a second time. The filling combines the potato flesh with fried spinach, grated Parmesan, spices, egg yolks, and whipped cream. The result is a very juicy, creamy appetizer with gooey cheese and a deliciously crispy potato skin.

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 medium Russet Burbank potatoes (280-300 g each)
6 tbsp unsalted butter + melted butter for greasing
250g baby spinach (about 10 cups), long stems trimmed
1 small clove of garlic, finely chopped
1/4 teaspoon freshly grated nutmeg
A pinch of cayenne pepper
2 large egg yolks
1/4 tbsp. grated parmesan
1 cup chilled heavy cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, butter, spinach, garlic, nutmeg, ground cayenne pepper, eggs, Parmesan cheese, cream

Cooking the dish according to the recipe:

Position oven racks in the middle and upper thirds of the oven; preheat the oven to 200°C (400°F). Wash the potatoes and dry thoroughly. Bake directly on the middle rack of the oven until tender when pierced with a knife, 40-50 minutes. Remove from the oven and let cool for 5 minutes.
Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the spinach (in batches if necessary) and cook, stirring with tongs, until wilted, about 5 minutes. Add the garlic, nutmeg, cayenne pepper, and 1/2 teaspoon salt. Increase the heat to high and cook until the liquid has evaporated, about 2 minutes. Transfer the spinach mixture to a cutting board and finely chop; squeeze dry with a kitchen towel.

Using a kitchen towel, pick up each potato and cut it in half lengthwise. Scoop out the flesh into a large bowl, leaving a 0.5 cm (1/4 inch) skin. Mash the flesh with the remaining 3 tablespoons of butter until smooth and season with salt. Add the egg yolks and Parmesan cheese, then the spinach mixture. Brush the potato skins with melted butter and sprinkle the insides with salt and black pepper. Place on a baking sheet.
In a large bowl, beat the heavy cream with a mixer on medium speed until soft peaks form, about 2 minutes. Fold about a quarter of the whipped cream into the potato mixture, then gently fold in the rest.
Spoon the filling into the potato skins. Return them to the oven on the top rack and bake until the filling is heated through and beginning to brown, about 15 minutes. Turn the oven to broil and broil until the filling is golden brown and the skins are crispy, another 1 to 2 minutes.

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