Summary

Ingredients

• 3 medium potato (s)
• 1 tablespoon olive oil, or other cooking oil

For the filling:

• 60 g sheep cheese, liht
• 1 tablespoon cream cheese, light
• 90 g spinach leaves, frozen
• salt and pepper
• nutmeg

For covering:

• 1 tablespoon sour cream
• 30 g sheep cheese, liht
• 1 clove garlic
• 1 tablespoon parmesan, grated, or other grated cheese
• 1 tablespoon herb (s), or fresh herbs
• salt and pepper

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Instructions

1. Thaw the spinach leaves.
2. Wash the unpeeled, uncooked potatoes thoroughly and then lay them down on a cutting board so that they do not roll away. Cut into the potatoes so that they are not completely separated (tip: start in the middle, then find a new center to the right and left of the incision and then again the middle of these incisions, so that at the end there are approx. 7 columns for filling). It is better not to cut the potatoes too deeply in this step. If you notice when filling that the gap is difficult to open, the incision can be enlarged.
3. Preheat the oven to 200 ° C. Line a baking sheet with parchment paper (or use a baking dish) and drizzle the olive oil on it.
4. The spinach leaves should be relatively watery from thawing, so express them well. Then fill every 2nd column with it.
5. Mix the cream cheese with the crumbled sheep`s cheese to make a spreadable mixture. Then use a knife to spread the mixture into the empty crevices. Place the potatoes on the oiled tray and sprinkle with salt, pepper and nutmeg. You can also sprinkle a little olive oil over the potatoes. Bake for about 45 minutes.
6. Finely chop the garlic clove and then mix with the sour cream. Add the sheep`s cheese as well as the parmesan (or other grated cheese) and the herbs (or fresh herbs) and stir everything well. Season to taste with salt and pepper. Take the potatoes out of the oven after 45 minutes and spread the topping over them. Then put it in the oven again for 15-20 minutes (depending on the size of the potatoes, test after 15 minutes whether the potatoes are soft (e.g. prick them with a fork).
7. I would recommend one potato per person as a side dish and two as a main course. If the potatoes are used as a side dish, fish goes very well with it. As a main course, best with quark (or just make double the amount of topping and then use the rest as a side dish) or salad.