Potatoes with Spinach Filling
Ingredients
- For the main dish
- 8 potatoes (200 grams each)
- 2 tsps vegetable oil
- 250 grams Spinach
- 1 small onion
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 3 Tbsps Whipped cream
- salt
- freshly ground peppers
- 2 chopped Sage
- 125 grams Gruyere (sliced)
- Also
- Aluminum foil
Preparation steps
For the main dish, peel and rinse the potatoes and cut off the bottoms to allow them to stand flat. Wrap each potato in a lightly oiled piece of aluminum foil and bake in the oven at 200°C (approximately 400ºF) for 45 minutes.
Rinse the spinach and wilt in a little boiling salted water. Drain, rinse, squeeze out and chop. Peel and chop the onion and sauté with the spinach in some butter. Mix in the flour and cream and allow to simmer slightly.
Hollow out the cooked potatoes slightly. Mash the removed potato and mix into the spinach. Season with salt, pepper and sage. Spoon back into the potatoes and lay them side by side in a greased baking dish.
Bake in a preheated oven at 180°C (approximately 350ºF) for 10 minutes. When they are hot, shower with cheese and increase the oven temperature to 220°C (approximately 425ºF). Cook for a further 5 minutes until the cheese melts and begins to brown.
Serve immediately.
