Stuffed Pumpkin Potatoes on Creamed Spinach

Boil potatoes in their skins until soft, peel and cut in half lengthwise. Hollow out all potato halves with a baller. For the filling: finely dice the pumpkin. Slowly sauté finely chopped shallot in butter with pumpkin until soft and mix with cream cheese. Season the mixture with salt, cayenne bell pepper, paprika and possibly chili and fill the potato halves with it. Press the halves together and season with salt. Coat the stuffed potatoes with flour, eggs and breadcrumbs. For the creamed spinach: finely dice the shallot and garlic, coarsely chop the spinach. Heat butter in a saucepan until light brown, sauté shallot briefly, then add spinach and garlic. Season with salt, nutmeg and pepper. Steam spinach until all liquid has boiled away. Add cream and crème fraîche, bring to a boil and puree spinach with a blender. Bake potatoes in plenty of clarified butter in a sauté pan at 170 °C until crispy and arrange on top of creamed spinach.

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