How to make
Choose large and healthy potatoes with relatively thin skins. Do not peel, just brush them off and boil them whole in salted water for 35 minutes.
Meanwhile, sauté the garlic and spinach in a little olive oil with the corn, chopped olives and tomato puree. Then set it aside.
The potatoes are taken out, allowed to drain and bisected. Scoop out each half a little with a spoon so that it forms a boat. Each boat is filled with the prepared stuffing.
The potatoes are placed on paper for baking in an oven dish and baked for 15-20 minutes at 360°F (180 °C). Optionally, they can then be smeared with cheese and grilled finished.
