• Home
  • About
  • Partner with us
  • Contact
  • Blog
  • About Lovoni’s Lark

Fresh Hunger

a simplistic approach eating thoughtfully & living abundantly

  • Home
  • about
  • recipes
    • Afternoon tea
    • Air-Fryer
    • Appetizers
    • Apples
    • Asian Inspired
    • Bacon & Pork
    • Baking & Desserts
    • Beef, Lamb & Wild
    • Breakfast & Brunch
    • Cheap Eats
    • Chicken & Other Birds
    • Condiments & Dressings
    • corn
    • Drinks
    • Entertaining
    • Fast & Fresh
    • Fish & Seafood
    • Grilling
    • Holidays
    • Lunch
    • Low-carb
    • Mains
    • Make-ahead & Freeze
    • Menus
    • Mexican inspired
    • Pies, Tarts & Pastries
    • Salads
    • Salmon
    • Sides & Veggies
    • Seasonal – fall & winter
    • Seasonal – spring & summer
    • Soups, Stews & Casseroles
    • Under 500 Calories
    • Vegetarian
  • cookery help
    • how to
    • from scratch
    • pantry essentials
  • blog
  • Partner with us
  • Contact
  • Lifestyle
  • Podcast
    • Podcast

BLUE CHEESE & SPINACH STUFFED BAKED POTATOES

August 6, 2020 by Lovoni +

4.7kviews
Print Friendly, PDF & Email

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
BLUE CHEESE & SPINACH STUFFED BAKED POTATOES
BLUE CHEESE & SPINACH STUFFED BAKED POTATOES

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.

  • BLUE CHEESE & SPINACH STUFFED BAKED POTATOES
  • BLUE CHEESE & SPINACH STUFFED BAKED POTATOES
BLUE CHEESE & SPINACH STUFFED BAKED POTATOES

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.

BLUE CHEESE & SPINACH STUFFED BAKED POTATOES

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

I almost forgot – more tater recipes you need to try: Malt Vinegar & Mint Roasted Potatoes and Simple Roasted Potatoes.

BLUE CHEESE & SPINACH STUFFED BAKED POTATOES
Print Recipe Pin Recipe
No ratings yet

BLUE CHEESE AND SPINACH STUFFED BAKED POTATOES

Enjoy these on their own with a salad or serve alongside a steak with a simple green salad. Make them ahead of time and simply reheat in the oven just before serving.
Prep Time15 mins
Cook Time1 hr 3 mins
Total Time1 hr 18 mins
Course: Side Dish
Servings: 6
Calories: 247kcal
Author: Lovoni

Ingredients

US Customary – Metric
  • 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

Instructions

  • 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.

Nutrition

Calories: 247kcal | Carbohydrates: 21g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 321mg | Potassium: 625mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2179IU | Vitamin C: 12mg | Calcium: 141mg | Iron: 2mg
share this
Share on facebook
Facebook
Share on pinterest
Pinterest
Share on twitter
Twitter
Share on yummly
Yummly
Share on tumblr
Tumblr
Share on email
Email
Share on print
Print

You may also like

  • OVEN-BAKED MUSHROOM RISOTTO
    CHEAP EATS
    OVEN-BAKED MUSHROOM RISOTTO
    Whether you're serving Oven Baked Mushroom Risotto as a meatless main or cooking...
  • 3 cheese smoked almond rosemary crackers
    Appetizers
    3 cheese smoked almond rosemary crackers
    Have you ever made crackers? It's easier to grab them from the store right? ...
  • spiced chickpea bowl with lemony avocado dressing
    featured
    spiced chickpea bowl with lemony avocado dressing
    Fresh veggies, warm spiced chickpeas and fragrant herbs are drizzled with a crea...
  • cherry, pecan & goat cheese salad
    featured
    cherry, pecan & goat cheese salad
    Cherry, pecan & goat cheese salad - ruby red cherries, sweet pecans and crea...
  • roasted carrot & chickpea salad
    featured
    roasted carrot & chickpea salad
    Garden fresh carrots are roasted, finished with a little honey and tossed with g...
  • date & spinach chickpeas
    featured
    date & spinach chickpeas
    Call them what you will - chickpeas or garbanzo beans, these little gems are ine...

Filed Under: Entertaining, featured, Sides & Veggies, Vegetarian Tagged With: cheesy potatoes, stuffed potatoes, twice cooked potatoes

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

Read more...

  • Facebook
  • Instagram
  • Pinterest
  • YouTube
Subscribe!

for recipes & tips on eating thoughtfully & living abundantly


Archives

Copyright © 2023 · Fresh Hunger · Designer Blogs