Cheesy Spinachy Baked Potatoes

by Andre Taber

Ingredients

4-6 Potatoes – as large as possible and preferably floury-fleshed varieties
75g spinach for each potato
1 clove of garlic for every 2 potatoes
ricotta cheese
parmesan cheese
salt
pepper

Directions

Preheat the oven to 200 degrees C and bake the potatoes for 1 hour. Wash the spinach and chop roughly. Peel the cloves of garlic. Bring a large pot of water to boil. Blanch the spinach and garlic together for 3 minutes and then drain in a colander. Leave to cool. When the spinach and garlic are cool enough to handle, squeeze it in your hands to remove as much moisture as possible. Then chop the spinach and garlic together very finely. When the potatoes are baked, cut in half lengthways and carefully scoop out the flesh into a bowl. For each 1 tablespoon of potato flesh, add 1 tablespoon of ricotta and ½ tablespoon of grated parmesan, the spinach, plus salt and pepper to taste. Pile the potato-cheese-spinach mixture back into the empty skins and put back in the oven for 10 minutes.

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