Baked potatoes stuffed with spinach, ricotta and Parmesan, these are too substantial to sit at the side of your plate. I like them as a main with a green salad for a simple family meal. This recipe is plenty for four people.
In case you are wondering about the eggs in this recipe, they really help to make the potato fluffy and light.
4 large whole russet potatoes, scrubbed but not peeled
3 packed cups / 100g of baby spinach
1 cup / 250g ricotta
½ cup / 30g of grated Parmesan or vegetarian alternative
salt and pepper to taste
2 eggsmilk (optional)
Heat the oven to 425F / 220C. Prick the potatoes with a fork and place them whole on the oven shelf. While the potatoes are cooking, toss the spinach in a pan or skillet with the olive oil. Cook over a medium heat for a few minutes until just wilted. Remove from the heat, cool and then chop the leaves finely. Squeeze out any excess water.
After 45 minutes to an hour, the potatoes should be cooked through. Pierce them with a sharp knife to make sure that they are soft, then remove them from the oven and allow them to cool slightly. When they are cool enough to touch comfortably, split them lengthways and use a spoon to scoop out the flesh. Lay the potato skins out on a baking sheet and put the potato flesh in a large bowl, mashing it thoroughly. Add the ricotta, spinach, half of the Parmesan and some seasoning. Lightly beat the eggs and then add them to the bowl, stirring well to combine. If the mixture seems very dry, you can add a little milk.
Scoop the filling mixture into the potato shells and sprinkle with the remaining Parmesan. Bake the filled skins in the oven for 15-20 minutes until golden. Serve and enjoy.