Stuffed Potatoes on Creamed Spinach

40 min, simply soften potatoes in their skins, peel and cut in half lengthwise. Hollow out all potato halves with a baller.

For the filling:

Finely dice salmon. Cut chives into fine rolls, mix with cottage cheese as well as salmon. Season the mixture with salt and pepper and fill the potato halves with it. Press the halves together and season with salt.

Coat the filled potatoes with flour, eggs and breadcrumbs.

For the creamed spinach:

Finely dice shallot and garlic, coarsely chop spinach. Heat butter in a saucepan until light brown, sauté shallots briefly, then add spinach and garlic. Season with salt, nutmeg and pepper. Meanwhile, steam spinach until all liquid has boiled away. Add cream and crème fraîche, bring to a boil and blend the spinach with a hand blender.

Bake potatoes in sufficient clarified butter at 170 °C until crispy and arrange on top of creamed spinach.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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