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

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, cook the spinach in the oil until wilted. Drain in a sieve and press down to extract any excess liquid. Set aside.

With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.

Cut the potatoes in half. Cut the rounded part off each potato half so they sit flat.

With a melon baller, remove all but ¼ inch (5 mm) of the flesh from each potato half. Place the potato flesh in a bowl and mash with a fork. Place the potato halves on the baking sheet.

On a work surface, grate 2 oz (55 g) of the cheese. Cut the remaining cheese into 24 very thin slices.

To the bowl of mashed potatoes, add the spinach, sour cream, mustard and grated cheese. Season with salt and pepper. Fill the potato halves with the mixture.

Bake for 15 minutes. Place one slice of cheese on top of each potato half. Bake for 1 more minute. Let sit for 5 minutes before serving.

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