← All recipes

🍽️ Potato stuffed with chard and cheese

377 kcal · 30 min · 4 servings

Ingredients

• 800 g medium-sized potatoes (waxy)
• 2 chard leaves
• 1 tbsp butter
• oil (for the baking sheet)
• salt
• nutmeg (freshly grated)
• pepper (from the mill)
• 120 g grated Emmental
• 12 spinach leaves (for garnishing)

Instructions

1. 1. Wash the potato thoroughly.
2. 2. Boil the potato as a boiled-in-the-skin potato.
3. 3. Drain the potato.
4. 4. Let the potato cool down completely.
5. 5. Place the potato in the refrigerator for about 2 hours.
6. 6. Wash the chard.
7. 7. Cut the chard into thin strips.
8. 8. Preheat the oven to 180 degrees fan-assisted.
9. 9. Halve the cooled potato.
10. 10. Carefully hollow out the potato halves.
11. 11. Place the potato halves with the opening facing up on a greased baking sheet.
12. 12. Mash the scooped-out potato pieces into a puree using a fork.
13. 13. Heat the butter in a pan.
14. 14. Sauté the chard strips while stirring.
15. 15. Let the chard wilt.
16. 16. Mix the chard with the potato puree.
17. 17. Season the mixture with salt, nutmeg, and pepper.
18. 18. Fill the potato-chard mixture into the potato halves.
19. 19. Sprinkle the stuffed potatoes with cheese.
20. 20. Bake the potatoes in the oven for about 15 to 20 minutes.
21. 21. Plate the potatoes.
22. 22. Garnish the dishes with baby spinach leaves.

Nutrition per serving

• kcal: 377
• Protein: 12 g · Fett/Fat: 22 g · Carbs: 31 g