Preheat the oven to 450°F (225°C). Line a baking sheet with parchment paper.

Rub the potatoes all over with a little oil. Place on the baking sheet. Bake in the preheated oven for 45 minutes or until the potatoes are tender – a skewer or a small sharp knife inserted into a potato is the best way to check. Remove from the oven and let cool for 10 minutes until cool enough to handle.

Turn each potato on its side and cut in half lengthways. Taking care not to tear the skin, scoop the flesh of each potato half into a medium bowl.

Melt 1 tablespoon of the butter and brush inside each potato skins. Sprinkle with salt and pepper. Bake for 8 to 10 minutes until the potato skin is crisp. Remove from the oven and set aside.

Heat 1 teaspoon of oil in a medium-sized skillet over medium-high heat. Add the garlic, spinach and nutmeg. Cook, turning the spinach constantly, for 2 minutes, or until the leaves are just wilted. Remove the spinach to some paper towel; set aside.

Add the remaining 1 tablespoon of butter, the cream and three-quarters of the Gorgonzola to the potato in the bowl. Mash until the butter is melted and everything is well combined. Squeeze any excess liquid from the spinach using the paper towel. Coarsely chop the spinach and add to the potato mixture; stir to combine.

Spoon the potato mixture into the potato shells; top with the remaining Gorgonzola. Bake for 18 minutes until the top of the mash is browned. Remove from the oven and sprinkle with the pine nuts.