Creuse Stuffed Potatoes
Choose some regularly shaped round potatoes all about the same size.
Now slice off a piece from each, like a little lid: and scoop out the inside of each potato, enough to accommodate some stuffing.
To make the stuffing: take equal quantities of green bacon (or ordinary mild cured ham) and raw spinach, and chop finely together.
Stuff the potatoes with this mixture, put back on each its little sliced-off lid, and arrange them in a saucepan containing very finely chopped fat green bacon (or pieces of ordinary fat bacon).
Cover the saucepan, and sizzle over a gentle heat until the potatoes are tender and golden.
The scooped-out bits of potato can be used up in soup.
serve as desired.