Friday, November 4, 2011
1 Russet Potato
2 big handfuls of fresh Spinach, roughly chopped
1/8-1/4 c. Chopped Onion (I usually just cut a 1/4inch slice off and chop it)
1 Garlic Clove, Chopped (more or less!)
1 Tbs Butter
1/2 Tbs Flour
1/2 c. Milk
1 Tbs Cream Cheese
1 Tbs Parmigiano Cheese
Heat your oven to 400 deg. Scrub the potato and poke it a few times with a fork. Bake for 1 hour or until tender. Unwrapped if you want the crispy skin or wrap it in foil if you do not.
You can also microwave the potato for 5 min or until tender. Just make sure to poke holes in it with a fork.
Once your potato is almost done (or done), heat a medium pan on medium heat.
Spray the pan with non-stick spray or add little bit of oil, and saute the onion and garlic for 2-3 minutes.
Add the butter. Once the butter melts, add the flour. Stir and cook for 30 seconds.
Whisk in the milk, and stir until there are no lumps. The milk and flour mixture will start to thicken once it gets hot, about 2-3 minutes.
Add the spinach, it will wilt down, and cook for about 3 minutes.
Stir in the cream cheese and parmigiano cheese. Add salt and pepper to taste.
Cut open your potato and pour the creamy spinach over it.