Stuffed Baked Potato
A stuffed baked potato is a recipe with fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large waxy potatoes (≈170 g each)
- 150 g spinach
- Salt
- 1 Garlic clove
- 1 tbsp butter
- 40 g sour cream
- nutmeg
- Pepper
- 80 g cheese (e.g., cheddar)
- 1 tomato
- 30 g grated Parmesan
Instructions
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1.
Preheat the oven to 180 °C fan.
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2.
Wash or brush the potatoes thoroughly and pat dry. Place on a baking tray lined with parchment paper and bake for 30 minutes. Remove, pierce each potato several times with a fork (wear kitchen gloves if desired) and return to the oven for another ~30 minutes until cooked through.
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3.
Meanwhile, wash, trim, and blanch the spinach in salted water briefly. Shock in ice water, squeeze out excess moisture, and roughly chop. Peel and finely mince the garlic.
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4.
Take the baked potatoes from the oven and cut off one side lengthwise. Hollow out the potato, leaving at least a 1 cm thick rim. Place the scooped flesh in a bowl. Remove the skin from the cut-off piece and add it to the bowl. Mash with a fork. Mix in the spinach, garlic, butter, and sour cream. Season with salt, nutmeg, and pepper. Refill the potato skins with the mixture. Sprinkle with cheese.
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5.
Wash the tomato, quarter it, remove seeds, dice, and place on top of the cheese. Return to the oven for another ~15 minutes until golden. Serve sprinkled with Parmesan.
