STUFFED BAKED POTATOES

Serves 4



4 Extra large potatoes

1/2 bag spinach, trimmed

50 gram butter

...
1 clove garlic, crushed

2 spring onions, very finely chopped

250 gram RICOTTA CHEESE -( or use 250 gram GOAT CEBRIS)

60 gram GRUYERE or MATURE CHEDDAR cheese, grated.



Scrub the potatoes until clean. Prick the potatoes all over with a fork. Place onto a baking tray and bake in a preheated oven (200 deg C) for 1 hour or until cooked through.

While the pototoes are baking, cook the spinach in a little water. Drain well and shred the spinach.

Cut the potatoes in half and scoop out the flesh, leaving the shells intact. Place the shells onto the baking tray. Use a fork to mash the flesh with the butter, garlic and spring onions. Add the RICOTTA or GOAT CHEBRIS, spinach and half the Gruyere cheese. Season to taste with salt and freshly ground black pepper. Mix well and spoon the filling into the potato shells. Sprinkle remaining cheese over. Return to oven and bake for 10 minutes or until hot. Finish off under the grill of you prefer. Serve with a nice green salad