Serves 4 5 mins Prep 1 hour 0 mins Cooking
Serves 4 5 mins Prep 1 hour 0 mins Cooking
1
Preheat the oven to 220C/200Cfan/Gas 7 and rub the potatoes with the olive oil and seasoning. Bake for about an hour or until soft all the way though.
2
Place a non-stick frying pan on a medium heat. Add some butter and sauté the spinach & garlic for 4–5 mins, until all the moisture has been removed. Place in a colander to drain and cool down. Once cool, squeeze the spinach to remove excess moisture, then roughly chop the spinach and add to a bowl. Add to the bowl the ricotta, salt, black pepper & a pinch of ground nutmeg. Give it a good mix and season to taste.
3
Slice each potato in half, scoop the soft potato into a bowl and mix with the milk, butter and add the ricotta mix. Then scoop the mixture back into the skins and place in a roasting tray. Drizzle with oil, sprinkle with the parmesan cheese and pop back into the oven for 15 minutes or until golden and crispy.
4
Serve and enjoy!
