Stuffed potatoes with spinach
6 large potatoes
200 g spinach
2 tablespoons of sesame tahini
200 g of cheese spread (original)
40 g of parmesan
1 pinch of nutmeg
3 tablespoons of fresh dill
Olive oil, salt and pepper
Wash and brush the potatoes thoroughly. Without peeling them, dip them into a pot of boiling salted water. Cook for about 20 minutes or until the blade of a knife comes in easily. Be careful not to overcook them. Drain the water.
Slightly cut each one below to make it stand vertical. Also cut a lid on it and scoop out the inside with a spoon. Personally, I started to dig and shape them before cooking them. After cooking, I just dug a little more. Place the ready-to-stuff potatoes in a baking dish just wide enough to hold them tight and vertical.
Rinse, dry and chop the spinach. Cook in a drizzle of olive oil until tender. Season with nutmeg, dill, salt and black pepper. Off the heat, stir in the sesame tahini and cheese spread.
Fill the potatoes with this mixture. Brush the outside with olive oil, sprinkle with parmesan and bake at 200°C for 15-20 minutes.