How to make
Wash the potatoes very thoroughly. Arrange them in a suitable oven dish and bake them with the peels on. Carve the baked potatoes out with a spoon (but do not peel them) and arrange them in a pot in which you've poured 2-3 tablespoons oil, with their openings facing upward.
Blanch the cleaned spinach until soft in boiling salted water, let it drain in a colander and chop finely. Add half of the carved out insides of the potatoes. Stir, add some salt, black pepper and chopped parsley.
Fill the potatoes with this mixture. Spread the rest of the mixture between them. Heat up the rest of the oil and fry the flour briefly. Add the mashed canned tomatoes and bring to a boil.
Add cumin and boil a few minutes to thicken the sauce. Top the stuffed potatoes with the tomato sauce and saute the dish over low heat for 15-20 minutes.
