Serves 4 (1 potato per person as a side)
4 extra large potatoes
Extra virgin olive oil
2-3 spring onions, sliced
3 cups baby spinach leaves
1 teaspoon of ground nutmeg
1 teaspoon of dried chilli flakes
200g block of feta cheese, diced
½ cup parmesan cheese, grated
1 cup tasty cheese, grated
Salt and pepper to taste
Heat oven to 200 degrees celcius.
Pierce a few holes in the top of each potato and brush potatoes with olive oil, Wrap potatoes individually in tinfoil and place on an oven tray placed in the centre of the oven. Bake for approximately 40 minutes or until tender. Remove from oven, unwrap from the foil and allow to cool enough to handle.
Meanwhile, heat a little olive oil in a saute pan on medium heat. Once warm, cook the spring onions until just softened and lightly browned. Turn heat to low and add the spinach to the pan. Cover with a lid until spinach has just wilted down. Remove from heat.
Cut each potato lengthways into two pieces. Gently scoop the cooked potato flesh out of the potato skin and place into a bowl. Keep the potato skins intact as a cup. Give the potato flesh a mash with a fork. Add braised spring onions, wilted spinach, nutmeg, chilli flakes, diced feta cheese, parmesan and salt and pepper to the potato and mix together.
Spoon the potato mash mix back into each potato skin cup and top with the grated tasty cheese. Place the jacket potatoes on the oven tray and bake in the oven for a further 15-20 minutes. Move tray to the grill position and melt the cheesy top until browned (5-10 minutes).
