Stuffed Potatoes - cooking recipe

Ingredients

16 large baking potatoes
None None FOR THE SPINACH FILLING
1 1/2 lbs spinach
1 tbsp butter
1 medium onion, finely diced
1 pinch white pepper
1 pinch grated nutmeg
4 tbsp creme fraiche
4 oz cooked shrimp, peeled and deveined
None None Dill
None None FOR THE SCRAMBLED EGG FILLING
4 slices bacon
4 None eggs
1/2 bunch chives, chopped
None None FOR THE HAM FILLING
3 tbsp mayonnaise
1 tsp mustard
1/2 tsp curry powder
7 oz cooked ham, cut into strips
None None Gherkins, sliced
None None Parsley, chopped
None None FOR THE COTTAGE CHEESE FILLING
1 cup cottage cheese
3 tbsp heavy cream
2 None green onions, sliced
4 None cherry tomatoes, quartered

Preparation

Preheat the oven to 400\u00b0F. Wrap the potatoes in foil and place on a baking pan. Bake for about 1 hour until tender. Cut an X in top of each potato, then squeeze open. Stuffing with filling.
For the spinach filling, blanch the spinach in boiling salted water for 2 mins. Drain well, squeezing spinach dry. Melt the butter in a large skillet on medium-high heat. Saute the onion until tender. Add the spinach, white pepper, nutmeg and season to taste. Cook until heated through. Fill 4 potatoes with the spinach mixture. Top with 1 tbsp of creme fraiche, a few shrimp and dill leaves.
For the scrambled egg filling, fry the bacon in a medium skillet until crisp. Remove from the pan. Drain on paper towels then crumble. Beat the eggs and season to taste. Pour the eggs into the pan and scramble in the hot bacon fat. Fill 4 potatoes with scrambled eggs. Top with the bacon and chives.
For the ham filling, mix the mayonnaise, mustard and curry powder and season to taste. Stir in the ham and gherkin slices. Fill 4 potatoes with ham mixture and garnish with parsley.
For the cottage cheese filling, mix the cottage cheese and cream and season to taste. Stir in the green onions. Fill the last 4 potatoes with cottage cheese filling and garnish with the cherry tomatoes.