3 large waxy potatoes
150 gr salmon flakes
200 gr fresh spinach
1 clove of garlic
1 tbsp olive oil
50 g grated cheese
pepper and salt
a few sprigs of chives
125 ml sour cream
Scrub the potatoes well. Boil the potatoes in their skins for about 15 to 20 minutes. Steaming or in the microwave is also fine. Preheat the oven to 180 degrees. Meanwhile, make the filling: finely chop the garlic clove and fry in a little olive oil. Add the fresh spinach and cook until it has wilted a bit. Cut the spinach into pieces on a cutting board and place in a bowl.
Stir in the salmon shreds, sour cream, finely chopped chives and shredded cheese. Season the mixture with salt and pepper. Cut the potatoes in half lengthwise. Hollow out some of the middle part of the potato and mash it finely and stir through the spinach mixture. Sprinkle the potatoes with a little salt. Divide the spinach mixture over the potatoes and place them on a piece of baking paper. Place the potatoes in the oven for about 15 to 20 minutes. If you have a grill setting, you can turn it on for the last 5 minutes. Delicious as a starter or with a salad or piece of meat as a main course.
Source: Leukerecepten by leukerecepten-nl.
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