[recipe adapted from Coconut & Lime]
4 baking potatoes (about 700g)
2 medium onions (chopped finely)
400g frozen spinach (defrosted and drained)
about 6 tbs soured cream
2 tbs olive oil
ground black pepper
grated cheese (I used mild Cheddar)
Bake potatoes in 180°C (356°F) for about an hour and 15 minutes.
In meantime fry onions on oil till golden.
Cut baked potatoes in halves (lengthwise) and scoop out insides without breaking the skin.
Combine spinach, onions and potato insides, add soured cream, salt, black pepper and nutmeg and mix well.
Refill potato skins with this mixture, sprinkle with grated cheese.
Place potato halves on baking tray and put back in the oven for 10 minutes, serve immediately.