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