Gorgonzola Piccante, Hazelnut and Creme-fraiche Potato Skins

3.70
(10)

This mouth-watering recipe is ready in just and the ingredients detailed below can serve up to 14 people.

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Ingredients

Method

Preheat the oven to 200°C.

Wash and dry potatoes. Lightly rub with oil and season well. Place on a baking tray and bake in the oven for one hour until cooked through. Leave to cool slightly.

Slice the potatoes in half and gently scoop out the inner potato, leaving a 1/2cm rim.

Return the skins to the oven for a further 15 minutes to crispen.

Meanwhile, mash the potato in a bowl with 1 tbsp crème fraîche, chives, rocket, 150g Gorgonzola, 25g hazelnuts and a pinch of pepper. Be careful not to over mix.

Fill each potato skin with a spoonful of the Gorgonzola mash and sprinkle over the remaining hazelnuts and Gorgonzola. Bake in the oven for 10-15 minutes until golden.

Serve with a dollop of crème fraîche and chopped chives.

Recipe courtesy of Gorgonzola

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Overall Rating:
3.70
(10)