21.05.2020
93
Recipe information
Cooking:
40 min.
Complexity:
Easy
Calorie content:
223.94
Carbohydrates:
3.68
Fats:
21.81
Squirrels:
3.98
Water:
2.67

Ingredients

Title Value
1. Potatoes 2 PC.
2. Butter 1.5 art. l
3. Shallot 1 PC.
4. Spinach 1 beam
5. Sour cream 15% 1/4 Art.
6. Cream cheese 60 Column
7. Chickpeas 1 Art.
8. Hard cheese 1/4 Art.
9. Salt taste
10. Black pepper taste

Cooking

1. Stage

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.

2. Stage

While the potatoes are cooling, fry the onions, add the chopped spinach and fry for 2 minutes.

3. Stage

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.

4. Stage

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.