Page title and description

Vegetarian mains
Spinach baked potatoes
Ingredients
- 4 baked potatoes
- 2 tbsp olive oil
- 50g butter
- 2 onions, finely sliced
- 200g spinach, tough stalks removed, washed and chopped
- a little nutmeg, grated, to taste
- 4 tbsp soured cream
- 160g Stilton, crumbled or Cheddar cheese, grated
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
1h
10 min
PT1H10M
-
Step 1
Preheat oven to 190°C/Gas 5. Put the potatoes in a baking dish, prick a couple of times with a sharp knife and bake for about an hour or so, until they are soft in the middle and the skins are crispy. -
Step 2
While the potatoes are cooking, heat the oil and butter in a large pan. Add the onions and fry gently for about 6-8 minutes, until the onions are soft. -
Step 3
Add the chopped spinach and a grating of nutmeg. Cook for 3-4 minutes, until the spinach has just wilted. Season with salt and pepper. Leave to one side. -
Step 4
When the potato is cooked, take each one and slice a 'lid' off the top. -
Step 5
Scoop out the inside of the potato, keeping the skin intact, including the potato flesh in the lid, and place in a bowl. Lightly mash with a fork. -
Step 6
Add the soured cream, spinach mixture and two thirds of the cheese. Mix together to combine. Season to taste with salt and pepper. -
Step 7
Scoop the potato mixture back into the skin. You will end up with a mounded stuffed potato. -
Step 8
Sprinkle over the rest of the cheese and return to the oven for another 10 minutes, until the cheese has melted.