0. Wash the potatoes, keeping the skins on, then cut them in half and place them cut-side down on a baking sheet lined with parchment paper. Drizzle with oil and salt and bake in a preheated oven at 200°C (400°F) for 30-40 minutes, until golden brown and soft inside.

1. Meanwhile, sauté the spinach in a non-stick pan with a clove of garlic and the chopped sage, cooking it over a high heat just long enough for it to wilt, then transfer it to a bowl.

2. For the béchamel sauce, combine the flour and oil in a small saucepan and stir well with a wooden spoon. Place over high heat and sauté for a couple of minutes. Then, gradually add the hot oat milk, stirring constantly to prevent lumps from forming. Once the mixture reaches a boil, turn off the heat and season your béchamel sauce with salt, pepper, and nutmeg to taste.

3. Once the potatoes are cooked, remove them from the oven and let them cool just long enough to handle. Then, scoop out a little of the flesh with a spoon to create small cups. Fill the lightly salted potato boats with the spinach and béchamel filling, previously mixed together, discarding the garlic. Bake them again at 200°C (390°F) for another 10 minutes, turning the grill on for the last two minutes. Remove the stuffed potatoes from the oven, let them cool for a few minutes, and then serve.