Ham-and-Spinach Spuds

Ingredients

• 1 pinch cayenne pepper 
• 2 tablespoons flour all-purpose
• 1.3 cups gouda cheese shredded finely
• 3 ounces ham cut into strips thin
• 4 servings kosher salt 
• 2 cups milk 
• 1 pinch nutmeg freshly grated
• 4 tablespoons olive oil extra-virgin plus more for brushing
• 4 large russet potatoes 
• 1 bunch pkt spinach roughly chopped

Equipment

• frying pan
• oven
• whisk
• wooden spoon
• microwave

Directions

1. Preheat the oven to 400 degrees. Pierce the potatoes with a fork; microwave for 15 minutes.
2. Remove and brush with olive oil; transfer to the oven rack and bake until fully tender, about 15 minutes.
3. Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Stir in the flour with a wooden spoon and cook until slightly toasted, about 2 minutes.
4. Whisk in the milk and bring to a boil. Reduce the heat and simmer, whisking occasionally, until the sauce begins to thicken, about 6 minutes. 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. Season with the cayenne and nutmeg and add salt to taste.
5. Slice the cooked potatoes lengthwise down the middle (but not all the way through); press in on the ends to open the slit.
6. Drizzle 1/2 tablespoon oil into each potato; fluff the flesh with a fork and season with salt. Divide the spinach mixture among the potatoes and top with the shredded cheese while still hot.
7. Photograph by Antonis Achilleos