Baby Potatoes Stuffed with Spinach and Emmental
Place the potatoes in a pot and cover with cold water. Season with salt. Bring to a boil and cook for 12 minutes or until tender. Drain and let cool. Meanwhile, in a large skillet over medium heat, c
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes-list.com.
Ingredients
- ¾ lb (340 g) baby potatoes, each about 1½ inches (4 cm) in diameter
- 6 cups (140 g) baby spinach, roughly chopped
- 1 tbsp (15 ml) olive oil
- 3 oz (85 g) Président Emmental cheese
- ¼ cup (60 ml) sour cream
- 1 tsp (5 ml) Dijon mustard
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