Recipe: Stuffed baked potatoes with spinach and Gorgonzola can be a main course or side dish

Even in my early childhood, I had a passion for twice-baked potatoes. The texture contrast of the crunchy skin and the soft mash fueled my hunger. Cheese and cream, along with butter and salt, added to my pleasure.
In Yotam Ottolenghi’s newest cookbook “Ottolenghi Simple” (Ten Speed Press, $35), the author gives a stuffed potato recipe with a delicious twist. He uses Gorgonzola blue cheese and augments the mix with leaves of baby spinach. They can be a meal unto themselves or s