Potatoes with spinach & cheese filling

Cook the potatoes in their skins for approx. 40 minutes until soft, then leave to cool.

While the potatoes are cooking, finely chop the onions and garlic, and gently brown in the hot butter. Add the spinach and cook until soft. Season with salt, pepper and nutmeg. Strain the spinach and gently press it down.

Cut 100 g Emmentaler AOP in 7 mm cubes; finely grate the rest of the cheese. Halve the potatoes and spoon out some of the centre. Mash the spooned potato with a fork and mix with the cheese, 200 g sour cream and spinach, then season.

Fill the potato halves with the mix and place in an oven-proof dish or on an oven tray lined with baking paper. Cook in the middle of the hot oven at 220 °C for approx. 15-20 minutes.

Serve with the rest of the sour cream.