Gorgonzola Piccante, Hazelnut and Creme-fraiche Potato Skins
- 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