Sarasota's Creamy Spinach Stuffed Baked Potato Halves |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 1 |
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I love creamed spinach, I love baked potatoes, I love bacon, but I wanted to combine the two into a smaller portion that I could serve dinner and not feel over stuffed, when I was finished. This is my version. A bit healthier version of creamed spinach, but still incorporating that smoky flavor and a little parmesan for that cheesy taste. The best of both worlds. These are great made ahead as well. Make the potatoes and the spinach and just put them together and reheat for your dinner party. Ingredients:
3 large russet potatoes |
1 teaspoon olive oil |
salt |
pepper |
1 (7 ounce) bag baby spinach |
1 small onion, cut quarters and thin sliced |
1/4 cup bacon, diced |
3/4 cup heavy cream |
1/4 cup chicken broth |
1/4 cup parmesan cheese, grated (use a good fresh grated parmesan) |
1 teaspoon minced garlic |
1 pinch nutmeg |
salt |
pepper |
parmesan cheese |
Directions:
1. Potatoes - Use a nice large potato for this as you will be cutting them in half. Rub or brush well with olive oil, then salt and pepper. Bake in a 400 degree oven for approximately 35-45 minutes. It really will depend on the size of your potato. There is no magic time. After 20 minutes, I usually flip them so the other side get brown up. They are done when you can easily stick a knife in them. They will be tender and flaky. Remove and cover with foil.
2. Spinach Filling - Just before the potatoes are finished, start the spinach. In a large saute pan, I love non stick for this, add the bacon and begin to render it slowly for about 5 minutes over medium heat until crisp. Remove the bacon to a paper towel to cool and let drain. Save the bacon drippings.
3. To that same pan with the bacon drippings, over medium heat, add the onion, garlic and saute 3-4 minutes until tender. Then add the spinach and chicken broth and cook 3-4 minutes until it is all wilted and the broth is basically gone. Add in 1/2 cup of the cream, pepper, and nutmeg and just let it simmer on medium low for 3-4 minutes. The cream will naturally thicken. If it looks like you want more cream - add the remaining 1/4 cup. It depends on the spinach, some times I will use 1/2 cup, other times I will use 3/4 cup.
4. Then add the parmesan to the spinach and mix well. Taste once again for any seasoning, we didn't add salt earlier because the parmesan is salty. If you want any salt, add it now. And again, if you want a bit more cream, you can add some. Add the bacon back in and mix well to combine.
5. Potatoes - The potatoes are still warm, but not scorching hot so you should be able to handle them. Cut each potato in half and you want to make a little well in the center of each potato half. Just use a spoon and scoop out a little from the center of each half. DON'T throw that potato out. See NOTE below.
6. Stuff each potato with plenty of the spinach mix and then top with more parmesan.
7. Broil - I reheat the potatoes on the second shelf in my oven (so they don't burn) with the broiler on . About 5 minutes until the potato is reheated, the spinach is bubbly, and the parmesan on top is melted and golden brown.
8. NOTE - The leftover potatoes is great with scrambled eggs, omelettes, tossed in soups or stews. And sometimes, I will add a slice of ham diced, a green onion and a quick saute just with pamesan, no butter or oil and serve with a poached egg for breakfast. 5 minute breakfast, hearty and healthy.
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