Baked Potatoes with Spinach, Tomatoes and Olives

Brush potatoes well and wrap in aluminum foil or roasting foil.Cook in oven at 180 °C top/bottom heat (160 °C convection oven) for approx. 60 minutes until soft. Open the foil for the last 10 minutes.

For the filling, place spinach in a saucepan with a little salt, cover and heat vigorously until spinach just collapses – this will only take about 2 minutes. Immediately drain spinach in a colander.

Heat 11/2 tablespoons olive oil in a skillet. Stir-fry garlic in it. Add spinach and stir-fry briefly. Season with lemon juice, salt and pepper to taste.

For the dip, mix soy yogurt, mustard, lemon zest, parsley and basil. Season dip with salt.

Cut open potatoes, fill with spinach, tomatoes, green onions and olives. Finish with a blob of herb mustard dip.

Preparation Tip:

Also, try a different dip to go with the baked potatoes.

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