Ham-and-Spinach Spuds Recipe

Name: Ham-and-Spinach Spuds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large russet potatoes, 4 tablespoons extra-virgin olive oil, plus more for brushing, 2 tablespoons all-purpose flour, 2 cups milk, and more.

Yes, Ham-and-Spinach Spuds falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ham-and-Spinach Spuds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions