Best 2 Spinach And Gruyere Stuffed Potatoes Recipes

CREAMED SPINACH WITH GRUYERE

Steps:

• Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add 2 cloves of garlic and a pinch of crushed red pepper and cook until the garlic is golden, about 1 minute. Remove the garlic and discard.
• Add half of the spinach to the pan, season with salt and saute until gently wilted. Remove the spinach from the pan to a towel-lined colander set inside a bowl to let the spinach drain and cool. Repeat the process with the remaining garlic and spinach and another pinch of crushed red pepper. Squeeze the towel to remove most of the liquid from the spinach.
• Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the shallots and season with salt and a pinch of crushed red pepper. Saute until the shallots are translucent and very aromatic, 5 to 7 minutes. Add the butter and, when melted, stir in the flour. Cook until it is the texture of wet sand, 5 to 6 minutes. Whisk in the milk and heavy cream. Taste for seasoning and season with salt, if needed, (it will). Bring the milk and heavy cream to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally so the milk doesn't scorch on the bottom. Stir in the Gruyere and Parmigiano until melted. Add the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl, top with a sprinkle of Parmigiano and serve.

SPINACH AND GRUYERE-STUFFED POTATOES

Steps:

• Preheat the oven to 350 degrees.
• Place the potatoes in a shallow, large roasting pan.
• Bake them for 40 minutes, or until tender.
• Remove the potatoes from the oven and set them aside to cool for 5 minutes or so.
• Note: All this can be done in the microwave, 4 potatoes should take about 15 minutes.
• Cut the potatoes in half lengthwise and scoop out the interior flesh.
• Leave the skins intact.
• Place the potato pulp in a bowl.
• Meanwhile, place a sauté pan over low heat.
• Put the spinach in the pan with a pinch of salt.
• Cook until the spinach wilts.
• Set aside in a colander to drain, then chop.
• Place the spinach in a bowl and add the nutmeg, paprika, butter, egg yolk, cheese, heavy cream, and salt and pepper to taste.
• Mix well with an electric mixer or potato masher.
• Carefully spoon the mixture back into the potato skins.
• Place the stuffed potatoes into the roasting pan and bake at 375 degrees until light golden-brown, about 20 to 30 minutes.