Hot Ham and Spinach Baked Potatoes

Some of the best meals are simple – a few ingredients and little prep.  Hot Ham and Spinach Baked Potatoes is just that.  The potatoes will bake while you tend to other items on your agenda or you can even bake ahead of time and warm in the microwave at dinner time.  Serve with premade soup (see previous post) and your meal is complete. 


And with all the extra time you will have, you can do this...

Hot Ham and Spinach Baked Potatoes

Serves 4

4 large russet potatoes

2 tablespoons olive oil plus more for brushing

2 tablespoons all-purpose flour

2 cups milk

1 bunch spinach, roughly chopped

4 thin slices ham (about 3 ounces), cut into strips

Pinch of cayenne pepper

Pinch of freshly grated nutmeg

Kosher salt

4 ounces shredded Parmesan cheese

Preheat the oven to 400 degrees. Brush potatoes with olive oil.  Wrap each potato in aluminum foil.  Place on the oven rack.  Bake 1 hour or until tender. 

Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Stir in the flour and cook until slightly toasted.  Gradually whisk in the milk and bring to a boil. Reduce the heat and simmer, whisking occasionally, until the sauce begins to thicken, about 6 minutes. Stir in the spinach and ham and cook until the greens wilt and the mixture is about as thick as sour cream, 3 to 4 more minutes. Season with the cayenne and nutmeg and add salt to taste.

Slice the cooked potatoes lengthwise down the middle (but not all the way through) and squeeze on the ends to open.  Divide the spinach mixture among the potatoes and top with the shredded cheese while still hot.