Baked spinach potatoes

Baked spinach potatoes

Baked spinach potatoes are a delicious snack that can be served as a snack, starter or side dish. As a vegetarian main course, I'd double the amounts. Boil a firm variety of potatoes as a coat of potatoes. In the meantime, pour the frozen spinach into a saucepan, add 2-3 tablespoons of cold water and heat, stirring occasionally, until the spinach has defrosted. Fill the spinach into a sieve and squeeze out well. Cut the onion and a clove of garlic into fine cubes. Heat olive oil in a saucepan and sauté the onions and garlic until light. Add the spinach and season with freshly ground pepper and salt. Cut the tomatoes into cubes as fine as possible, as can be seen in the picture above, and season with the second clove of garlic, pepper from the mill and salt. Cut the camembert into slices. Preheat the oven to 200°. Rinse the cooked Pell potatoes with cold water, peel and halve. Place the potato halves in two small casseroles. Spread the spinach on the potatoes and cover each with a slice of camembert. Spread the tomato cubes all around. Baked spinach potatoes at 200° for approx. 10 minutes until the Camembert melts.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
349 kcal
42 g
20 g
12 g

(C)opyright by Marions Kochbuch