Ham-and-Spinach Spuds

• 4 large russet potatoes
• 4 tablespoons extra-virgin 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 gruyere or gouda cheese, finely shredded (about 1 1/4 cups)

1. Preheat the oven to 400 degrees.
2. Pierce the potatoes with a fork; microwave for 15 minutes.
3. Remove and brush with olive oil; transfer to the oven rack and bake until fully tender, about 15 minutes.
4. Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat.
5. Stir in the flour with a wooden spoon and cook until slightly toasted, about 2 minutes.
6. Whisk in the milk and bring to a boil.
7. Reduce the heat and simmer, whisking occasionally, until the sauce begins to thicken, about 6 minutes.
8. 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.
9. Season with the cayenne and nutmeg and add salt to taste.
10. Slice the cooked potatoes lengthwise down the middle (but not all the way through); press in on the ends to open the slit.
11. Drizzle 1/2 tablespoon oil into each potato; fluff the flesh with a fork and season with salt.
12. Divide the spinach mixture among the potatoes and top with the shredded cheese while still hot.
13. Per serving: Calories 560; Fat 28 g (Sat.
14. 10 g; Mono.
15. 14 g; Poly.
16. 2.3 g); Cholesterol 49 mg; Sodium 445 mg; Carbohydrate 57 g; Fiber 5 g; Protein 23 g
17. Photograph by Antonis Achilleos

russet potatoes, extravirgin olive oil, flour, milk, spinach, thin slices ham, cayenne pepper, nutmeg, kosher salt, gruyere

Taken from www.foodnetwork.com/recipes/food-network-kitchens/ham-and-spinach-spuds-recipe.html (may not work)