Preheat oven to 350F.
Coat the potatoes in 1/2 tablespoon of the olive oil and rub with 1/2 the salt.
Lay on a baking sheet and bake for 1/2 hour.
Remove from oven and prick with a fork, and put back in oven.
Continue baking until potatoes are tender, about 45 more minutes.
While the potatoes are baking, make the filling.
Heat the remaining oil in a skillet over medium heat.
Add the shallots and garlic and cook until soft.
Add the spinach and cook until just wilted.
Stir in the cooked rice and turn off the heat.
Stir in the herbs, lemon juice, salt and pepper.
When potatoes are done, split each down the middle.
Stuff each with about 1/2 cup of the rice mixture and serve.
