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

• 2 lb fresh spinach (about two 10-ounce bags)
• 3 tbsp unsalted butter
• 1 pcs shallot (medium, finely chopped)
• 3 pcs garlic (cloves, minced)
• 2 tbsp all-purpose flour
• 1 cup heavy cream
• 0.5 cup milk (whole milk recommended)
• 0.5 cup parmesan cheese (freshly grated)
• 0.75 tsp salt
• 0.5 tsp black pepper (freshly ground)
• 0.25 tsp ground nutmeg
• 0.25 tsp cayenne pepper (optional, for a little heat)

Instructions

1. 1

   In a large pot or Dutch oven, wilt the spinach in batches over medium heat. You can add a tablespoon of water to help it steam. Once wilted, transfer the spinach to a colander to cool slightly. Squeeze out as much liquid as possible from the spinach using your hands or a potato ricer. This step is crucial to avoid a watery dish. Roughly chop the drained spinach and set aside.

2. 2

   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 enough to coat the back of a spoon.

3. 3

   Reduce the heat to low. Stir in the grated Parmesan cheese, salt, black pepper, nutmeg, and cayenne pepper (if using). Add the chopped spinach to the cream sauce and stir until everything is well combined. Cook for another 2-3 minutes until the spinach is heated through. Taste and adjust seasoning if needed.

4. 4

   Serve immediately while hot.