Whole stuffed potato tubers look very appetizing. Bake them first in the microwave so they can quickly baked in the oven and covered with a golden crust. Ready the tubers are cut in half and laid out on the loosened flesh spinach and ham filling in cream cheese sauce. Amazing combination of tastes. This sauce is pretty easy, because it is prepared not on cream, but on milk, but at the same time time it is thick and saturated. Its delicate creamy taste is excellent. Complemented by a pinch of nutmeg and cayenne pepper. Warm up in ham and spinach sauce and spread over potatoes, immediately sprinkled with grated cheese. Nutrition value of one serving: (total 4) Calories 560, total fat 28 g., Saturated fat g., Protein 23 g., carbohydrates 57 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: one hour. Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 large potato tubers
- 4 tbsp. l olive oil + extra to grease
- 2 tbsp. l flour
- 2 tbsp. milk
- 1 bunch of spinach, coarsely chopped
- 4 thin slices of ham (approximately 100 gr.), Chopped stripes
- Pinch of cayenne pepper
- A pinch of grated nutmeg
- 110 gr. gruyere cheese or gouda, finely grated (about 1 and 1/4 Art.)
Recipes with similar ingredients: potatoes, gruyere cheese, gouda cheese, milk, ground cayenne pepper, nutmeg, spinach, ham
Recipe preparation:
- Preheat the oven to 200 ° C. Poke the potatoes with a fork, put in the microwave for 15 minutes. Then remove and grease with olive oil, transfer to the oven and bake until cooked, about 15 minutes.
- Meanwhile, in a medium-sized frying pan over medium heat heat 2 tbsp. l olive oil. Mix flour with a wooden spoon and cook for about 2 minutes until it is slightly browned. Intervene milk and bring to a boil. Reduce heat and simmer periodically. stirring until the sauce begins to thicken, about 6 minutes.
- Add the spinach and ham and cook until the greens wither and the mixture will not become as thick as sour cream, another 3-4 minutes. Sprinkle cayenne pepper and nutmeg, salt to taste.
- Cut each potato tuber longitudinally in the middle (but not cut to the end). Uncover them. Pour 0.5 tbsp. l olive oil in every potato; loosen the pulp with a fork and salt it. Spread the spinach mixture in the tubers and sprinkle on top grated cheese until the sauce has cooled. You can also cook Stuffed potato tubers pre-baked in the oven.
