- 4 lg baking potatoes
- Kosher salt
- Olive oil
- 2 lg shallots, minced
- 2 tbsp butter
- 2 tbsp flour
- 1 box frozen spinach, thawed and squeezed dry
- 1 c half-and-half
- Nutmeg
- Parmesan cheese
Preheat oven to 400 degrees,
Wash and dry potatoes. Liberally drizzle potatoes with olive oil, then season generously with salt. Wrap tightly in aluminum foil. Bake in preheated oven for 50-60min or until fork tender.
Cook shallots in butter in a medium saucepan until translucent. Add flour; cook 2 minutes. Add spinach, half-and-half and some nutmeg; cook 5 minutes. Season with salt.
Remove potatoes from the oven and unwrap from foil. Let cool for 5 minutes. Split potatoes open from end to end, then fluff with a fork. Spoon spinach mixture onto baked potatoes and top with Parmesan.
