Instructions: Prick potatoes all over with a fork. Bake in a 425-degree oven for 1 to 1 1/4 hours until tender. Meanwhile, wash the spinach and put into saucepan with only the water remaining on the leaves. Cook over low heat for 1-2 minutes, until the spinach has just wilted. Drain thoroughly, squeezing to remove excess water. Chop the spinach finely.

Heat olive oil in a small saucepan, add the onion and cook gently, stirring occasionally, for 3-5 minutes, until softened but not browned. Cut the potatoes in half lengthwise, scoop out the flesh, and transfer it to a bowl. Add the spinach, onion, any oil left in the pan, the ricotta cheese, nutmeg and salt and pepper to taste, and mix thoroughly. Fill the potato skins with the mixture, return to the oven, and cook for 20 minutes, or until piping hot. Serve immediately.

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