Baked potato with spinach and shrimp

Ingredients for 4 servings:

• 4 large potatoes
• 200 g leaf spinach, frozen
• 120 g shrimp (Greenland)
• salt and pepper
• cream
• 1 large onion(s) or 2-3 shallots
• butter
• Salad of the season
• nutmeg

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

light summer dish with salad

Boil the potatoes with their skins on until soft. Then wrap them in aluminum foil and keep warm in the oven. Defrost the spinach leaves. Dice the onion or shallots. Sauté in a little butter until translucent. Add the spinach and season with salt, pepper, and nutmeg. Top with a little cream so that the consistency is not too runny. Do not let it boil any longer, or the cream may curdle and form unsightly flakes. Gently heat the shrimp in olive oil until they turn a light pink-red color. Alternatively, you can use pre-cooked potatoes. Remove the potatoes from the oven and, using a knife, cut two-thirds of the way through the aluminum foil and carefully pull them apart. Stuff the spinach mixture into the potato. Cover with the shrimp. Serve with a crisp summer salad with a light dressing. If you prefer a completely vegetarian option, simply omit the shrimp.