Spinach & Cheese Stuffed Baked Potatoes
I have always wanted to try and make something slightly different when it comes to dinner, so I decided to combine my favourite things (baked potatoes), tasty veg and a mixture of different cheeses. I really hope you enjoy this post, and give it a try yourself, if you do, please do let me know :)
Also, one serving is the equivalent to two halves, or, you could just have one half with a side of your choice, it really is up to you!
Shall we get started?
Preparation Time: 15-20 minutes
Time to Cook: 45-50 minutes
Serves: 4
INGREDIENTS
*2 garlic cloves
*6tbsp water
*4 baking potatoes
*200g baby leaf spinach
*1 large carrot
*6tbsp low fat fromage frais
*2tsp parmesan cheese
*150g goats cheese
*2tsp mascarpone
*1 small cup of grated mozzarella
STEP 1: BUNG THE POTATOES IN THE OVEN
Set the oven at gas mark 6, take your four potatoes and stab some holes in them using either a fork or a sharp knife. You can wrap them in tin foil if you like, but I didn't. Leave them in there for 45 minutes (make sure the potatoes are soft before taking them out.
While the potatoes are baking, you can get to work on the filling, which is the most exciting part :)
STEP 2: BOIL THE SPINACH & ADD THE CARROT
Take a large saucepan, and place it on a low heat. Pour in the water and two crushed garlic cloves. Leave it to boil for two minutes, then add the spinach.
Keep over turning the spinach with a wooden spoon until it's all cooked.
Once you've done this, drain the spinach and plonk onto a wooden chopping board, then chop the cooked spinach into small pieces.
Now it's time to grate the carrot. It doesn't really matter how much you grate, just as long as it can fill a cereal bowl, all is good :)
Once you've done this, place the spinach in a large bowl, and tip in the grated carrot, then mix together with a wooden spoon.
STEP 3: ADD THE YOGHURT & THE CHEESE
Then, add six tbsps of fromage frais into the same bowl and mix. Once that's all been mixed in, tip the parmesan cheese in, then the goats cheese. Mix this all together too. Then, add the mascarpone and grated mozzarella and mix everything together.
Your mixture should look like this :)
STEP 4: TAKE THE POTATOES OUT OF THE OVEN
Once the potatoes are soft on the inside, and completely cooked through, place them on a chopping board and cut them in half.
Once you've done that, scoop the inside of the potato out, leaving only a small amount of potato around the edges. Just make sure you keep the potato you've scooped out, as you'll need it for later!
STEP 5: FILLING THE POTATO SKINS
Wrap the potato shells in tin foil to prevent the filling from seeping out and to ensure the skins stay up right when baking.
Once you've done this, cut up and mash the potato you scooped out, and add it to the veg/cheese/yoghurt mix.
Then, using a spoon, scoop the mixture into the potato skins. Don't worry about over filling, the foil will keep everything in.
Once you've done this, sprinkle some more mozzarella on top, or if you've run out of mozzarella, you can sprinkle parmesan on top instead :)
STEP 6: BAKE THEM
Now it's time to pop them in the oven. Don't adjust the temperature you preheated the oven at, that temp should be just right :)
STEP 7: TAKE OUT AND ENJOY
Once they're golden brown on top, take them out. After a minute or so, pop them out of the foil and place on a plate. You could enjoy them on their own, or have a side salad or another dish to complement them. Now all that's left to do is eat them!
I really hope you had a good time making these, and more importantly. eating them. Let me know if you made them because I'd love to know!
I will see you on Wednesday with a makeup-ee type post for you :) See you then!
Once you've done this, place the spinach in a large bowl, and tip in the grated carrot, then mix together with a wooden spoon.
STEP 3: ADD THE YOGHURT & THE CHEESE
Then, add six tbsps of fromage frais into the same bowl and mix. Once that's all been mixed in, tip the parmesan cheese in, then the goats cheese. Mix this all together too. Then, add the mascarpone and grated mozzarella and mix everything together.
Your mixture should look like this :)
STEP 4: TAKE THE POTATOES OUT OF THE OVEN
Once the potatoes are soft on the inside, and completely cooked through, place them on a chopping board and cut them in half.
Once you've done that, scoop the inside of the potato out, leaving only a small amount of potato around the edges. Just make sure you keep the potato you've scooped out, as you'll need it for later!
STEP 5: FILLING THE POTATO SKINS
Wrap the potato shells in tin foil to prevent the filling from seeping out and to ensure the skins stay up right when baking.
Once you've done this, cut up and mash the potato you scooped out, and add it to the veg/cheese/yoghurt mix.
Then, using a spoon, scoop the mixture into the potato skins. Don't worry about over filling, the foil will keep everything in.
Once you've done this, sprinkle some more mozzarella on top, or if you've run out of mozzarella, you can sprinkle parmesan on top instead :)
STEP 6: BAKE THEM
Now it's time to pop them in the oven. Don't adjust the temperature you preheated the oven at, that temp should be just right :)
STEP 7: TAKE OUT AND ENJOY
Once they're golden brown on top, take them out. After a minute or so, pop them out of the foil and place on a plate. You could enjoy them on their own, or have a side salad or another dish to complement them. Now all that's left to do is eat them!
I really hope you had a good time making these, and more importantly. eating them. Let me know if you made them because I'd love to know!
I will see you on Wednesday with a makeup-ee type post for you :) See you then!
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