My love for potatoes runs deep. If I could I’d eat potatoes for every meal in some form or another I would. So when I saw a recipe for Blue Cheese & Spinach Stuffed Baked Potatoes in Yotam Ottolenghi’s ‘Simple’ cookbook, naturally I had to make it: russet potatoes – baked, hollowed out and the potato mashed with cooked baby spinach, garlic, Gorgonzola, cream and butter then topped with toasted pine nuts. Please, what’s not to love?Jump to Recipe
The original recipe calls for Gorgonzola, a nutty, somewhat creamy blue cheese hailing from Italy. Use any blue cheese you love, but if you like blue cheese – use it. I used Gorgonzola because I always have some in the fridge and quite frankly, it’s fabulous. Brie or a sharp, aged cheddar would also be lovely but these potatoes with a perfectly cooked, bone-in rib-eye steak and maybe some asparagus is my idea of a perfect meal. Served of course with a good drop of red.
This recipe is rustic and almost autumnal but served with any grilled meats or roasts, they’re perfect for any time of year. I had half of one for lunch today and guess what? I’m having more dinner. Served with some token greens. Really I could just have the potato – there’s spinach in the filling. I need to root around in the booze cupboard and see if there’s a bottle or red lurking. Fingers crossed.
This recipe is straight forward enough – it’s a stuffed potato. It is something I’d make when I’m entertaining; it deserves entertaining status. Make these ahead of time. Don’t deemed them a little fiddly as I initially thought because they’re worth the little extra effort. Okay, I’m signing off to got in search of some red wine and enjoy some a Blue Cheese and Spinach Stuffed Baked Potato. Toodles, Lovoni xo
BLUE CHEESE AND SPINACH STUFFED BAKED POTATOES
- 3 medium russet potatoes about 1 1/2 lbs total
- Olive oil, plus 1 teaspoon
- 2 tablespoons butter, divided
- Sea salt and freshly ground black pepper
- 2 garlic cloves, finely grated
- 4 oz baby spinach leaves
- Pinch of nutmeg
- 1/4 cup heavy cream
- 4 oz Gorgonzola, divided
- 2 tablespoons toasted pine nuts
- Preheat the oven to 450°F (225°C). Line a baking sheet with parchment paper.
- Rub the potatoes all over with a little oil. Place on the baking sheet. Bake in the preheated oven for 45 minutes or until the potatoes are tender – a skewer or a small sharp knife inserted into a potato is the best way to check. Remove from the oven and let cool for 10 minutes until cool enough to handle.
- Turn each potato on its side and cut in half lengthways. Taking care not to tear the skin, scoop the flesh of each potato half into a medium bowl.
- Melt 1 tablespoon of the butter and brush inside each potato skins. Sprinkle with salt and pepper. Bake for 8 to 10 minutes until the potato skin is crisp. Remove from the oven and set aside.
- Heat 1 teaspoon of oil in a medium-sized skillet over medium-high heat. Add the garlic, spinach and nutmeg. Cook, turning the spinach constantly, for 2 minutes, or until the leaves are just wilted. Remove the spinach to some paper towel; set aside.
- Add the remaining 1 tablespoon of butter, the cream and three-quarters of the Gorgonzola to the potato in the bowl. Mash until the butter is melted and everything is well combined. Squeeze any excess liquid from the spinach using the paper towel. Coarsely chop the spinach and add to the potato mixture; stir to combine.
- Spoon the potato mixture into the potato shells; top with the remaining Gorgonzola. Bake for 18 minutes until the top of the mash is browned. Remove from the oven and sprinkle with the pine nuts.