|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
|100 g||feta cheese|
|4||large, waxy potatoes|
|50 g||baby spinach|
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