Stuffed potatoes

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4 large, waxy potatoes
1 egg, beaten
3 marjoram sprigs, leaves pulled off
50 g baby spinach, shredded
100 g feta cheese, diced
50 g walnuts, roughly chopped
Leaving the skins on, cut the potatoes in half lengthways and use a melon ball scoop to hollow them out a little.
Mix the marjoram leaves, spinach and feta together, then season with salt and pepper. Stir the hollowed-out potato into this mixture.
Put the potato halves into the porcelain dish and fill them with the mixture.
Put the porcelain dish into the cold cooking space at level 2. Steam 100 °C, 30 minutes.
Sprinkle the stuffed potatoes with the chopped walnuts and serve.


  • For a stronger flavour, replace the feta with Gorgonzola or Roquefort.
  • You can replace the spinach with herbs of your choice.

Porcelain dish, ½ GN

Quantity Ingredient
1 egg
100 g feta cheese
50 g walnuts
4 large, waxy potatoes
50 g baby spinach
3 marjoram sprigs

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