Gorgonzola Piccante, Hazelnut and Creme-fraiche Potato Skins

  • Serves14
  • DifficultyEasy
7 small potatoes
Salt and pepper
4 tbsp crème fraîche
2 tbsp chives, chopped, plus extra to serve
2 tbsp rocket, chopped
170g Gorgonzola Piccante, crumbled
50g hazelnuts, chopped

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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