SPINACH AND GORGONZOLA BAKED POTATOES
This is a lovely Ottolenghi recipe; the potatoes are absolutely delicious and I'm ashamed to say I ate three of them in one sitting when I prepared these, although they were quite small, thank goodness. Admittedly, a bit of extra effort is needed to stuff them, but for such delectable potatoes it is definitely worth it. You can, of course, use almost any cheese, but the creaminess of the gently flavoured Gorgonzola goes perfectly with the spinach stuffed potato.
2 baking potatoes
3 tbsps. double cream
Salt and pepper
Bake the potatoes in the oven for about an hour and a quarter in the usual way.
Cut the cooked potatoes in half, scoop the flesh into a bowl, reserving the skins
The skins are likely to be floppy, so sit each half inside a ramekin or similar small oven-proof bowl to hold the skin in a cup-like shape, then return to the oven for 10 minutes or so to set the skins in position and crisp them up a bit.
Mash together the potato flesh, butter, cream, cheese and seasoning in a small bowl.
Blanch the spinach briefy in boiling water. As soon as it goes floppy (almost immediately), drain and allow to cool a little, then squeeze it as dry as possible and roughly chop it up and add to the potato in the bowl.
Pile the mixture back into the potato cups and bake in the oven at approximately 180c until crisp and golden, about 15-20 minutes.
The potatoes can be prepared up to 24 hours ahead. They re-heat well