Roasted Garlic Twice-Baked Potatoes with Spinach

1 head garlic
2 t. olive oil
4 medium to large baking potatoes, washed
1 lb. spinach, washed, dried and chopped (you can use frozen spinach if you wish)
1 t. olive oil
6 T. butter
Salt and pepper to taste

Preheat the oven to 375°
Remove the outer papery layers of the garlic, but do not break the inner skin. Place in a small ovenproof dish or garlic roaster. Pour the 2 t. olive oil over the garlic and roast for 45 minutes along with the potatoes (see below). Set aside to cool.

Prick the potatoes with a fork in a half dozen places and place in the oven at the same time as the garlic. Bake the potatoes until cooked, about an hour and 15 minutes, maybe more depending on the size of the potato.

While the potatoes and garlic are baking, place 1 t. olive oil in a skillet over a low to medium heat. When the oil is heated, add the spinach in one or two bunches, cooking it down, approximately 7 minutes. Remove from heat.

Separate the cloves of garlic and squeeze the roasted garlic into a large bowl. When the potatoes are cooked and not too hot to handle, cut them in half lengthwise and scoop out the potato into the bowl with the garlic. Try to keep the skins intact. Add the butter and mash. Add the spinach, salt and pepper. Mix. Spoon the mixture into the potato skins and place in an ovenproof dish. Bake for 20 minutes until heated through.

Serve with baked chicken or salmon and a salad or sauteed carrots.

Serves 4