Spinach Stuffed Potatoes

Wash the potatoes. Cut in half lengthwise and place in a pot with water and cook. When you can prick the center with a fork and it's tender, remove from the heat, drain and let cool (they can take about 20 minutes to cook).

While that is cooking, finely chop a clove of garlic and slice half an onion or a whole onion if it's small.

Add some olive oil to a pan and lightly fry the garlic and onion.

Wash the spinach and slice them. Add them to the pan that contains the onion and garlic. Add salt and sauté everything. You will notice that the volume of spinach will reduce considerably as it cooks.

Carefully remove the potato flesh, taking care to leave a thin layer on the skin so you can fill the potatoes later with no problems. Chop some of the potato flesh and add it to the sauté.

Fill the potatoes with the contents of the pan. The dish is now ready!

If you would like this dish to be saucier you can add some milk or bechamel sauce to the filling. You can also add some tomato sauce. Add it to the sauté when it's in the pan and stir and let it mix for several minutes. Then, fill the potatoes.

Using all of the potato flesh can be a bit excessive, so set some aside and use it to make a potato salad, or a vegetable puree another day.