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Potatoes -- Use a nice large potato for this as you will be cutting them in half.
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Rub or brush well with olive oil, then salt and pepper.
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Bake in a 400 degree oven for approximately 35-45 minutes.
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It really will depend on the size of your potato.
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There is no magic time.
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After 20 minutes, I usually flip them so the other side get brown up.
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They are done when you can easily stick a knife in them.
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They will be tender and flaky.
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Remove and cover with foil.
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Spinach Filling -- Just before the potatoes are finished, start the spinach.
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In a large saute pan, I love non stick for this, add the bacon and begin to render it slowly for about 5 minutes over medium heat until crisp.
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Remove the bacon to a paper towel to cool and let drain.
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Save the bacon drippings.
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To that same pan with the bacon drippings, over medium heat, add the onion, garlic and saute 3-4 minutes until tender.
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Then add the spinach and chicken broth and cook 3-4 minutes until it is all wilted and the broth is basically gone.
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Add in 1/2 cup of the cream, pepper, and nutmeg and just let it simmer on medium low for 3-4 minutes.
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The cream will naturally thicken.
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If it looks like you want more cream -- add the remaining 1/4 cup.
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It depends on the spinach, some times I will use 1/2 cup, other times I will use 3/4 cup.
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Then add the parmesan to the spinach and mix well.
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Taste once again for any seasoning, we didn't add salt earlier because the parmesan is salty.
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If you want any salt, add it now.
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And again, if you want a bit more cream, you can add some.
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Add the bacon back in and mix well to combine.
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Potatoes -- The potatoes are still warm, but not scorching hot so you should be able to handle them.
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Cut each potato in half and you want to make a little well in the center of each potato half.
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Just use a spoon and scoop out a little from the center of each half.
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DON'T throw that potato out.
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See NOTE below.
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Stuff each potato with plenty of the spinach mix and then top with more parmesan.
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Broil -- I reheat the potatoes on the second shelf in my oven (so they don't burn) with the broiler on .
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About 5 minutes until the potato is reheated, the spinach is bubbly, and the parmesan on top is melted and golden brown.
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NOTE -- The leftover potatoes is great with scrambled eggs, omelettes, tossed in soups or stews.
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And sometimes, I will add a slice of ham diced, a green onion and a quick saute just with pamesan, no butter or oil and serve with a poached egg for breakfast.
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5 minute breakfast, hearty and healthy.
