Wednesday, August 8, 2012

Chicken and Spinach Baked Potato

  • 4 large russet potatoes
  • 4 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 tablespoons wheat flour
  • 2 cups skim milk
  • 1 bunch spinach, roughly chopped
  • 1 grilled chicken breast thinly sliced 
  • Pinch of cayenne pepper
  • Pinch of freshly grated nutmeg
  • pepper to taste
  • 4 ounces gruyere or gouda cheese, finely shredded (about 1 1/4 cups)


Preheat the oven to 400 degrees. Pierce the potatoes with a fork; microwave for 15 minutes. Remove and brush with olive oil; transfer to the oven rack and bake until fully tender, about 15 minutes.
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. 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 (the cooked, sliced chicken) 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.
Slice the cooked potatoes lengthwise down the middle (but not all the way through); press in on the ends to open the slit. Drizzle 1/2 tablespoon oil into each potato; fluff the flesh with a fork and season with pepper. Divide the spinach mixture among the potatoes and top with the shredded cheese while still hot

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