Oven-baked stuffed potatoes with ham and spinach

Ingredients:

• 4 large potatoes
• 4 tbsp olive oil + extra for greasing
• 2 tbsp. flour
• 2 cups of milk
• 1 bunch spinach, coarsely chopped
• 4 thin slices of ham (about 100 g), cut into strips
• A pinch of cayenne pepper
• A pinch of grated nutmeg
• 110 g Gruyere or Gouda cheese, finely grated (about 1 and 1/4 cups)

Preparation:

1. Preheat oven to 200°C. Prick the potatoes with a fork and microwave for 15 minutes. Remove and brush with olive oil. Return to the oven and bake until cooked through, about 15 minutes.
2. Meanwhile, heat 2 tablespoons of olive oil in a medium skillet over medium heat. Stir in the flour with a wooden spoon and cook for about 2 minutes, until lightly toasted. Stir in the milk and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce begins to thicken, about 6 minutes.
3. Add the spinach and ham and cook until the greens are wilted and the mixture is thick like sour cream, another 3-4 minutes. Sprinkle with cayenne pepper and nutmeg, and season with salt to taste.
4. Cut each potato lengthwise down the middle (but don't cut all the way through). Split them open. Drizzle 1/2 tbsp olive oil over each potato; fluff the flesh with a fork and season with salt. Divide the spinach mixture among the potatoes and top with grated cheese while the sauce is still warm. You can also make Stuffed potatoes, pre-baked in the oven.