Hasselback potatoes with spinach and feta cheese

Ingredients for 3 servings:

• 3 m.-sized potatoes
• 1 tbsp olive oil, or other cooking oil
• 60 g sheep’s cheese, light
• 1 tbsp cream cheese, light
• 90 g leaf spinach, frozen
• salt and pepper
• nutmeg
• 1 tbsp sour cream
• 30 g sheep’s cheese, light
• 1 clove(s) garlic
• 1 tbsp Parmesan, grated, or other grated cheese
• 1 tbsp herb(s) or fresh herbs
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 40 minutes

as a main course or side dish

Thaw the spinach leaves. Wash the unpeeled, uncooked potatoes thoroughly and then place them on a cutting board so they don’t roll away. Score the potatoes so they don’t completely split (Tip: Start in the middle, then find a new center to the right and left of the cut, and then the center of these cuts again, so that you end up with about 7 wedges to fill). It’s best not to cut the potatoes too deeply during this step. If you notice that the wedge is difficult to open while filling, you can make the cut larger. Preheat the oven to 200°C. Line a baking sheet with baking paper (or use a casserole dish) and drizzle with olive oil. The spinach leaves will be quite watery from thawing, so squeeze it well. Then fill every other wedge with it. Mix the cream cheese with the crumbled feta cheese until you have a spreadable mixture. Then spread the mixture into the still empty wedges with a knife. Place the potatoes on the oiled baking sheet and sprinkle with salt, pepper, and nutmeg. You can also drizzle a little olive oil over the potatoes. Bake for about 45 minutes. Finely chop the garlic clove and mix it with the sour cream. Add the feta cheese, Parmesan (or other grated cheese), and the mixed herbs (or fresh herbs), and mix well. Season with salt and pepper to taste. Remove the potatoes from the oven after 45 minutes and spread the topping over them. Then return them to the oven for another 15-20 minutes (depending on the size of the potatoes, test after 15 minutes to see if they are tender (e.g., by pricking them with a fork). I recommend one potato per person as a side dish, and two as a main course. If the potatoes are serving as a side dish, they go very well with fish. As a main course, serve with quark (or simply make double the topping and then use the rest as a side dish) or salad.