Jacket potatoes with spinach, dried tomatoes and feta

Ingredients for 2 servings:

• 1 clove(s) garlic, sliced
• e.g. chili, finely chopped (depending on the desired spiciness)
• 1 gr. jar tomatoes, dried in oil
• ½ pack baby spinach, fresh, coarsely chopped
• 1 pack of feta cheese or Balkan cheese, roughly diced
• 6 m.-sized potatoes
• 1 pack of cream, crème fraîche or milk (depending on taste)
• 1 tbsp Italian herbs, dried
• Salt
• n. B. Black pepper, freshly ground
• 1 pinch(s) nutmeg
• 1 pinch(s) cumin

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian, spicy, quick, easy

Wash the potatoes, put them in a pot, add a little water (just enough to cover) and salt. Let them boil. After 15-20 minutes, pierce them with a skewer or knife. If they still feel hard, let them cook for a while. If they’re soft, they’re done. Then just drain the water. If you want to peel them, you can rinse them with cold water, but this isn’t necessary. Heat a pan, then add about 1-2 tablespoons of the oil from the sun-dried tomatoes (alternatively, you can use regular or other seasoned oil). Once it’s hot, fry the garlic, chili, and sun-dried tomatoes (these can be chopped or whole, depending on your preference). As soon as you start to see the first roasting aromas, add the spinach and cream and mix them into the ingredients already in the pan. Let it all simmer for 5 minutes. Finally, add the feta, season with salt, pepper, nutmeg, and cumin, and stir everything gently again. Serving suggestion: Halve the jacket potato and spread the spinach and tomato mixture onto the cut side facing up.