Glazed Meatloaf, Loaded Baked Potato and Creamed Spinach

Ingredients

• 4 piece Russet Potato (large, about 10-12 oz each)
• 2 tbsp Olive Oil
• 1 tsp Coarse Sea Salt (for rubbing on the skin)
• 8 slice Bacon
• 4 tbsp Unsalted Butter (at room temperature)
• 1.5 cup Cheddar Cheese (shredded)
• 1 cup Sour Cream
• 0.25 cup Fresh Chives (finely chopped)
• 0.5 tsp Salt (for the filling)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare and Bake the Potatoes

   • Preheat your oven to 400°F (200°C).
   • Scrub the potatoes thoroughly under cool running water and pat them completely dry with a kitchen towel.
   • Using a fork, prick each potato 8-10 times all over. This crucial step allows steam to escape, preventing the potatoes from bursting in the oven.
   • Rub each potato with olive oil, ensuring an even coat. Sprinkle generously with coarse sea salt.
   • Place the potatoes directly on the middle oven rack. Bake for 60 minutes, or until the skin is crisp and the interior is tender (an internal temperature of 210°F or 99°C is perfect).
2. 2

   Prepare the Toppings

   • While the potatoes are baking, place the bacon slices in a large skillet over medium heat.
   • Cook for 10-15 minutes, flipping occasionally, until the bacon is brown and crispy.
   • Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Once cool enough to handle, crumble or chop it into small pieces.
   • If not already done, shred the cheddar cheese and finely chop the fresh chives.
3. 3

Ingredients

• 450 g spinach (fresh, about 1 lb)
• 2 tbsp unsalted butter
• 1 pcs shallot (small, finely chopped)
• 2 pcs garlic (cloves, minced)
• 1.5 tbsp all-purpose flour
• 0.5 cup heavy cream
• 0.5 cup milk (whole milk recommended)
• 0.25 cup parmesan cheese (freshly grated)
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 0.125 tsp ground nutmeg (a small pinch)
• 0.125 tsp cayenne pepper (optional, for a little heat)
• 1 tsp lemon juice (freshly squeezed)

Instructions

1. 1

   Prepare the spinach

   • In a large pot, wilt the fresh spinach in batches over medium heat. You can add a splash of water to help it steam.
   • Once wilted, transfer the spinach to a colander to cool down for a few minutes.
   • Squeeze out as much liquid as possible from the spinach using your hands. This step is crucial to avoid a watery dish.
   • Roughly chop the drained spinach and set it aside.
2. 2

   Make the cream sauce

   • In the same pot, melt the butter over medium heat.
   • Add the chopped shallot and cook until softened, about 2-3 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant.
   • Whisk in the flour and cook for 1 minute to form a roux.
   • Slowly pour in the heavy cream and milk while whisking constantly to prevent lumps.
   • Bring the sauce to a simmer and cook for 2-3 minutes, until it has thickened.
3. 3