Stuffed potatoes with spinach and cheese
Ingredients per serving:
1 large potato (about 400 g)
1 teaspoon butter
2 tablespoons olive oil
Salt and pepper
15-20 spinach leaves
80 g of Reblochon, St Albray or Camambert
100 g fromage blanc
Salt and pepper
1/3 clove garlic, pressed
1 tablespoon fresh dill and chives, chopped
Preparation:
Rinse the potatoes (one per person) with a brush and without peeling them, wrap each in a sheet of aluminum foil. Put them directly on the oven rack and bake at 220°C until tender. Just gently squeeze the bundles to see if they are ready or not. The baking time varies depending on the oven, size and variety of potatoes. My oven has cooked them in 80 minutes.
When the potatoes are still hot, unwrap them, halve and mash the flesh with a spoon, adding a bit of butter. Salt and pepper. Sauté the spinach in a drizzle of olive oil for just a few minutes or the time to have them reduced in volume. Salt and spread over the potatoes. Finish by topping each with 2 large pieces of soft cheese, such as Reblochon or Camambert.
Bake the potatoes in the oven for 10-15 minutes, placing the rack at mid-height. Serve them hot, accompanied with a cheese sauce. Prepare the latter by whipping the fromage blanc, garlic and spices.
