Thursday, February 8, 2018

Loaded potatoes with spinach, cheese and bacon

Loaded potatoes with spinach, bacon and cheese / Barquinhas de batata com espinafre, bacon e queijo

I work for a Swiss company and this week several of my peers from Switzerland have been asking me about/wishing me a good Carnival – it is funny because I am not a Carnival person (they do not know that), but I do enjoy the days off (Netflix, here I come!). :)

To me these loaded potatoes are perfect for lazy days: just a handful of ingredients, easy prepping, and delicious results. My versions lately have been dairy free: I skip the cheese and add a couple of teaspoons of nutritional yeast to the filling to get the cheesy flavor. Sometimes I sprinkle a bit of Pecorino on top as well for a salty touch, since that cheese does not cause me digestion problems.

Loaded potatoes with spinach, cheese and bacon
own recipe

4 large potatoes
6 bacon rashers, chopped
2 garlic cloves, minced
1 ¾ cups (120g) spinach leaves, packed
salt and freshly ground black pepper
¾ cup (75g) coarsely grated Canastra cheese*

Preheat the oven to 200°C/400°F. Line a medium baking sheet with foil.
Pierce the potatoes all over with a fork. Place them on the foil and bake for about 50 minutes or until potatoes are tender (remove them from the oven, but keep it on). When potatoes are warm enough to handle, cut them in half horizontally, remove some of the pulp and transfer to a bowl – do not carve the potatoes too much or the shells will be too thin and delicate to hold the filling. Place the potato shells back on top of the foil.

In a large nonstick frying pan, cook the bacon over high heat stirring occasionally until crisp. Add the garlic and cook for 1 minute. Add the spinach, season with salt and pepper, and cook until wilted, 3-4 minutes. Remove from the heat, stir in the potato pulp and mix. Stir in ½ cup of the cheese. Spoon filling back into each potato half and sprinkle with the remaining cheese. Bake for about 15 minutes or until top is golden.

* for this recipe I used a kind of cheese typical from Brazil called Canastra cheese. Feel free to replace it with cheddar or the cheese of your liking

Serves 4 with a green salad on the side


Corrie Duffy said...

Hi Patricia
Lovely recipe! Perfect for breakfast. And it has for potatoes, bacon and cheese, three things I love the most.
Can I use few other veggies in filling to make it healthy? What would you suggest?
Can't wait to tell you how it turned out!

Patricia Scarpin said...

Hi Corrie - yes, I believe anything goes with this recipe! Kale would be delicious here.

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