Baked Potatoes with Cheesy Spinach Sauce

• potatoes (can be left whole, or cut up… I generally cut them into large pieces about 1-2 inch chunks)

• olive oil

• garlic powder, onion powder, salt, and pepper

• 3 TBSP butter

• 3 TBSP flour

• 1/4 tsp nutmeg

• 1/2 tsp sage

• 1/2 tsp mustard

• 2 cups milk

• 1 1/2 cups shredded cheese (I blend cheddar, gruyere, and swiss)

• 1 bag spinach

Toss the potatoes in olive oil, garlic powder, onion powder, salt and pepper. Spread them on a baking sheet. Bake at 400 until they lightly brown. Meanwhile, melt the butter in a pot, and whisk in the flour, nutmeg, sage, and mustard on a low heat. Add the milk 1/2 cup at a time, whisking in each 1'/2 cup until the roux thickens, then adding the next half cup, until all the milk is added, all on a low heat. Stir in the shredded cheese. Dump in the bag of spinach, stir it in, cover the pot, and turn off the heat. After the spinach has wilted in the hot sauce, use an immersion blender to puree the now green cheese sauce. (If you don’t have an immersion blender, you can finely chop up the spinach before you toss it in the sauce, and this is still lovely.) Serve over the baked potatoes. Enjoy!