Twice Baked Potato Stuffed with Cream Spinach Gratin

By karen1

Ingredients

• 2 large boiled potatoes, scooped out then deep-fried till brown (4 pieces in total)
• 4 tbsp unsalted butter (extra for the pan)
• 1 cup shallots
• 2 tsp chopped garlic
• 2 tsp original Tabasco brand pepper sauce
• 1 tsp nutmeg
• 4 tbsp all purpose flour
• 2 cups half and half
• 2 boxes of 10 oz frozen chopped spinach (water removed)
• 1 cup parmesan
• 1 cup crispy bacon (finely chopped 8 slices, bacon lardons)***
• 1 cup panko bread crumbs
• Salt and pepper to taste

Details

Servings 4

Preparation

Step 1

Start with preheating the oven to 375°. In a pan place the four fried pieces of potato and set a side. In a large saucepan, add 4 tbsp of butter and add shallots. Cook to soften for about 3 minutes. Then add chopped garlic, Tabasco sauce and nutmeg. Let it cook for about 2 minutes, then add 4 tbsp of flour to the shallot mixture and cook for approximately 2 minutes. Add half & half and reduce until it slightly gets thick. When desired thickness is reached, remove from heat and add chopped spinach, ½ cup left over scooped out potato and 1 cup of parmesan cheese. Season with salt and pepper and transfer this mixture to a casserole dish. In a small bowl, mix the remaining Parmesan cheese, 1 cup of breadcrumbs, crispy bacon and 2 tbsp of melted butter. Sprinkle this mixture over the spinach. Stuff mixture in each of the 4 potatoes equally. Bake in the oven until the crumb mixture is golden brown and cream is bubbling.
For Crisping Bacon:
Finely Chopped Bacon Slices put in a medium sized sauté pan, cook over low heat stirring continually until a deep brown color is reached. At that point with a slotted spoon, remove bacon from pan and place on a plate lined with a paper towel until needed.