Mediterranean Spinach and “cheese” potato skins

My local health food shop makes big baked potatoes filled with a mix similar to this.  I used Scheeze vegan cheese to create these.

So far I’ve tried the blue cheese and the smoked cheese.  I’ve used the smoked cheese in this recipe feel free to use any fake cheese you wish.  These are fiddly but worth it.

8oz fresh spinach

Low fat cooking spray

1 teaspoon veg boullion (or a veg oxo cube)

1 tablespoon plain flour

¼ teaspoon ground nutmeg

½ pint soya milk

3oz grated smoked scheese

2 cloves garlic minced

1 pound baking potatoes

Preheat oven to gas mark 7, prick the poatoes with a fork and place in the oven for 1 hour until tender when pieced with a fork and have crispy skins. After you have taken out the potatoes turn the oven down to gas mark 6.

Slice the cooked potatoes in half length ways and scoop out the flesh place to one side.

Heat the low fat cooking spray in a large pan and fry the garlic for a minute or two. Add the flour and stock cube and stir well until the flour starts to change colour and brown slightly.

Add the milk a little at a time stirring well to make sure the mixture stays smooth.

When all milk is added add the spinach and nutmeg, continue to cook on low until spinach is wilted.

Add the scheese and scooped out potato flesh. Mix well to incorporate but allow some small chunks of potatoes.

Refill the potato skins with the spinach cheese potato mixture and bake at gas mark 6 for 20 minutes.

I serve this with my Mediterranean butterbeans as I can put them in the oven with the skins during their second bake.


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