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1
Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well.
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2
Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes.
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3
Remove from the oven; let cool 5 minutes.
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4
Meanwhile, melt 3 tablespoons butter in a large skillet over medium-high heat.
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5
Add the spinach (in batches, if needed) and cook, tossing with tongs, until wilted, about 5 minutes.
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6
Add the garlic, nutmeg, cayenne and 1/2 teaspoon salt.
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7
Increase the heat to high and cook until the liquid evaporates, about 2 minutes.
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8
Transfer the mixture to a cutting board and finely chop; squeeze dry in a kitchen towel.
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9
One at a time, hold each potato with another kitchen towel and halve lengthwise.
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10
Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell.
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11
Mash the flesh with the remaining 3 tablespoons butter until smooth; season with salt.
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12
Stir in the egg yolks and parmesan, then the spinach mixture.
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13
Brush the potato skins with melted butter; season the insides with salt and pepper.
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14
Set on a baking sheet.
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15
Beat the heavy cream in a large bowl with a mixer on medium speed until soft peaks form, about 2 minutes.
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16
Stir about one-quarter of the whipped cream into the potato mixture, then gently fold in the rest.
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17
Mound the filling into the potato skins.
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18
Return to the oven on the top rack and bake until the filling is warmed through and starts browning, about 15 minutes.
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19
Turn on the broiler and broil until the filling is golden brown and the skins are crisp, 1 to 2 more minutes.
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20
Photograph by Ryan Liebe
