Creamed Spinach Potato

Ingredients

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Shallots

  Raw

  2 tbsp chopped or 20g

• Wheat flour

  Whole-grain

  ½ tsp or 1g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Worcestershire sauce

  1 tsp or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Pierce the large potatoes all over with a fork. Microwave on High for 5 minutes, turn, and microwave 5 minutes more, or until tender. Let rest a couple of minutes to finish steaming.
2. Warm the olive oil in a skillet over medium heat. Add the chopped shallots and cook until softened, about 2–3 minutes. Sprinkle in the flour and cook, stirring, for 1 minute.
3. Gradually whisk in the milk and simmer until slightly thickened, 2–3 minutes. Stir in the spinach, sour cream, and Worcestershire sauce; cook until the spinach is heated through and the sauce is creamy. Season to taste with salt and black pepper.
4. Split or cut the microwaved potatoes and spoon the creamed spinach over the top. Serve hot.