Potato Boats

Ingredients

Potatoes 2

Butter 1.5 tbsp

Shallots 1

Spinach 1 bunch

Sour cream 1/4 cup

Philadelphia cheese 60 g

Chickpeas 1 cup

Mozzarella cheese 1/4 cup

Salt

Pepper

Bake the potatoes until tender, 45-60 minutes at 180 C (350 F). Then cut the potatoes in half and let them cool for 5-10 minutes.

While the potatoes are cooling, fry the onion, add the chopped spinach, and fry for 2-3 minutes. Remove the potato pulp without damaging the skin.

Mix the pulp with the cheese and sour cream, add the peas, fried onion and spinach, salt, and pepper. Spray the peel with oil and return to the oven for 5 minutes. Remove the peel and fill it with the prepared filling, sprinkle with grated cheese.

Reheat for another 10-15 minutes, or until the cheese is melted.

Enjoy!