| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 80 minutes |
| Serves | 6 |
| Cuisine | British |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 499 |
| Fat | 23g |
| Saturates | 9g |
| Protein | 11g |
| Carbs | 59g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Prick the unpeeled potatoes all over with a fork and place on a tray in the oven.
Roast for 1 hour or until soft.
Carefully slice the potatoes in half and using a spoon, scoop out the potato leaving the skins intact.
Return the skins to the baking tray and place in the oven for 10 minutes or until crisp.
In the meantime, heat a pan over a medium-high heat and wilt the spinach with 2 tbsp of water.
Mash the potato flesh with the butter until smooth.
Grate the cheese.
Add the milk, half the cheese, baking powder, wilted spinach and season with the salt and freshly ground pepper.
Remove the crispy potatoes from the oven and spoon the mashed potato into each skin.
Top with remaining cheese, drizzle with the olive oil and return to the oven.
Bake for 10 minutes or until golden.
