Some vegetarian friends came over for dinner and I decided to prepare a gringa style dinner of soup, salad, and baked potatoes. Twice baked potatoes.
My potatoes were stuffed with spinach, parmesan and garlic with a touch of cream. The texture was like velvet and the taste far from bland.
Twice Baked Potatoes ::
- 4 medium size Idaho or other baking potatoes
- olive oil
- 2 garlic cloves, finely minced
- 50g parmesan cheese, grated
- splash of cream
- salt & pepper
Lightly massage olive oil onto potatoes and sprinkle generously with salt. Place in pre-heated 350° F oven and bake til fork tender. About 30-45 minutes depending on their size.
Slice the potatoes lengthwise and carefully bloom pushing inwards.
Using a spoon gently transfer the potato insides into a bowl making sure not to cut or pierce the skin. Add two tablespoons of butter, cheese, heavy pinch of salt and pepper. Mix well.
Wash and trim your spinach. Place saute pan over medium heat and add a tablespoon of olive oil. Once the pan is hot add spinach & garlic, season with salt & pepper, and saute til wilted, about 2-3 minutes. Transfer to a colander and press out any liquid.
Combine the spinach to the bowl of potato/parmesan mix. Add a splash of cream, mix well and adjust seasoning.
Spoon the potato mix back into the skins and place in oven for another 10 minutes. Serve piping hot.
*These guys went over really well with this super simple broccoli and parmesan soup.