Boil chickpeas in advance. Bake potatoes until cooked for 180 hours at 180 C. Then cut the potatoes in half, then allow to cool for 10 minutes.
While the potatoes are cooling, fry the onions, add the chopped spinach and fry for 2 minutes.
Remove the flesh from the potato without damaging the skin. Mix this flesh with cheese and sour cream, add peas, fried onions and spinach, salt and pepper.
Sprinkle the peel with oil and put the potato boat in the oven for 5 minutes, remove the peel and fill it with the finished filling, sprinkle with grated cheese. And again, put in the oven for 15 minutes or until the cheese is melted.