Baked potato with spinach & cheese filling
4 large potatoes, scrubbed clean
olive oil cooking spray
butter or margarine - a couple pats
2 tbs flour
2 cups milk
1½ cups grated Mild Cheddar Cheese
1 bunch spinach, washed, roughly chopped
¼ cup walnuts, roughly chopped
Preheat oven to 200°C. Prick each potato several times with skewer. Spray with olive oil and sprinkle with sea salt flakes. Place onto a baking tray and bake for 45 minutes or until tender. Cool. Cut potatoes in half lengthways and scoop out flesh leaving a ½ cm thick shell. Spray inside of potatoes with oil and return to oven. Bake for 15 minutes or until crisp and golden.
Meanwhile, melt butter in a saucepan over medium heat. Add flour, stirring constantly until bubbly. Remove pan from heat and slowly add milk, stirring constantly. Return to heat and stir until mixture comes to the boil. Add half the cheese and stir until melted. Remove from heat.
Place spinach into a bowl. Cover with boiling water and stand for 1 minute. Drain and refresh under cold water. Squeeze liquid from spinach with your hands. Fold spinach and walnuts in cheese sauce. Roughly mash potato flesh and add to sauce. Spoon into crispy potato shells and sprinkle with extra cheese. Bake for 10 minutes or until golden. Serve with roasted tomatoes.
To roast tomatoes. Place onto a baking tray lined with baking paper. Spray with olive oil cooking spray. Sprinkle with sea salt flakes and freshly ground black pepper. Roast for 20 minutes or until soft.