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Ingredients
Stuffed Baked Potatoes with Spinach
Preheat the oven to 180ºC (approximately 350ºF).
Rinse and brush the potatoes thoroughly and pat dry. Place on a baking sheet lined with parchment paper and bake for 30 minutes. Remove, pierce with a fork several times on all sides (preferably wearing kitchen gloves) and return to the oven for another 30 minutes.
Meanwhile, rinse and trim the spinach and blanch in salted water. Drain and chop coarsely. Peel the garlic and chop finely.
Remove the baked potatoes from the oven and cut a lid from the top. Hollow them out, leaving at least a 1 cm thick edge (approximately 1/2 inch).
Place the potato flesh in a bowl along with the cut lid, torn into pieces. Mash with a fork and add the spinach, garlic, butter and sour cream. Mix well and season with salt, nutmeg and pepper.
Spoon the mixture into the hollow potatoes and shower with the cheese.
Rinse and quarter the tomatoes, remove the seeds, dice, and spread over the cheese. Bake in the oven once more for about 15 minutes.
Serve with Parmesan.
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |