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Shared by Loren Abramovitch

Fire-Cooked Potatoes Stuffed With Spinach and Cheese

Yield: 6 servingsTime: 1 h and 45 min

Fire-Cooked Potatoes Stuffed With Spinach and Cheese

Yield: 6 servingsTime: 1 h and 45 min

Family Journey

Yodfat, Israel

This recipe was shared by Loren Abramovitch. Read more about his family in "A Lag B’Omer Feast From the Lower Galilee" and try his recipes for Mallow and Scallion Fritters, Fire-Cooked Pita Stuffed With Zaatar and Garlic, and Charred Beets With Sour Cream.


  • ⅓ cup olive oil
  • 3 bunches scallions, chopped
  • 2 large bunches spinach, chopped
  • 3 hard boiled eggs, cooled and roughly chopped (optional)
  • ½ lemon, juiced
  • 1 tablespoon kosher salt, plus more for assembly
  • 9 Yukon gold potatoes
  • 4 ounces Tzfat cheese or sharp cheddar cheese, sliced into ¼” - ⅛” thin pieces
SidesPareveVegetarianMiddle East


  • Step 1

    If not cooking in a fire, preheat the oven to 500 degrees. 

  • Step 2

    Heat ⅓ cup of olive oil in a large skillet over medium heat on a stove or over a fire. Add the scallions, and cook for 5 minutes, until they begin soften. Add the spinach and saute until wilted. Remove from the heat and let cool.

  • Step 3

    Once cooled, add the eggs (if using), 1 tablespoon of salt, and lemon juice. Mix to combine and set aside.

  • Step 4

    Slice the potatoes in half lengthwise. Using a spoon, scoop out the middle from each half, leaving ½” of the potato inside the skin. Save the scooped out potato pieces for another use. 

  • Step 5

    On one half of each potato, sprinkle salt, then fill it with ⅓ cup of the scallion and spinach mixture. Take the other potato half, sprinkle it with salt, and press 1 slice of cheddar into the bottom. Close the halves tightly, and tightly wrap the potato with foil.

  • Step 6

    If cooking with a fire, tuck the potatoes into the bottom center of the bonfire and cook for about 1 hour until charred on the outside and tender on the inside. If using an oven, transfer the potatoes to a sheet tray and roast in the oven for 1 hour to 1 hour and 30 minutes, until fork tender and browned on the outside. Unwrap and serve immediately.