Golden potato skins filled with creamy Gorgonzola, sautéed mushrooms, and chives, served with fresh greens on a white plate

Gorgonzola, Mushroom & Crème Fraîche Potato Skins

Name: Gorgonzola, Mushroom & Crème Fraîche Potato Skins
Prep time: 110 min
Yield: 4 servings
Ingredients: 5 ml Olive Oil; pinch Salt; pinch Ground Black Pepper; 60 g Crème Fraîche (4 tbsp); 30 g Rocket (2 tbsp); 150 g Gorgonzola Cheese (Crumbled); 50 g Chopped Hazelnuts; 3.6 g Potatoes (6 Small); 0.75 g Chestnut Mushroom (Washed, Sliced and Fried until Soft); 30 g Chives (2 tbsp, Chopped and Extra to Serve)

4 servings

Intermediate

110 minutes

These deliciously creamy potato skins are the perfect accompaniment to your Dr. Oetker Ristorante Gluten Free Salame Pizza.

Recipe Ingredients

How to Prepare

Recipe Ingredients

Ingredients

5 ml

Olive Oil

pinch

Salt

pinch

Ground Black Pepper

60 g

Crème Fraîche (4 tbsp)

30 g

Rocket (2 tbsp)

150 g

Gorgonzola Cheese (Crumbled)

50 g

Chopped Hazelnuts

3.6 g

Potatoes (6 Small)

0.75 g

Chestnut Mushroom (Washed, Sliced and Fried until Soft)

30 g

Chives (2 tbsp, Chopped and Extra to Serve)

How to Prepare:

Total:

110 minutes

Prep:

110 minutes

Pre-heat the oven to 180°C, 350°F, Gas mark 5. Prick the potatoes, then toss them with the oil, salt and pepper. Place on a baking tray and bake in the oven for 1 hour until cooked through. Leave to cool slightly.

Slice the potatoes in half and scoop out the potato flesh, leaving ½ cm rim.

Mash the potato flesh in a bowl with 1 tbsp of crème fraîche. Add the remaining ingredients and mix carefully.

Fill each potato skin with a spoonful of the Gorgonzola mash. Bake in the oven for a further 10-15 minutes until golden and serve.

Tips

1: Looking for egg-free bakes? Read our guide on <a href="https://www.oetker.co.uk/inspiration/tips-and-tricks/t/substituting-egg">Substituting Egg </a>, from flaxseed to mashed banana - we've got you covered.

Additional Information

Know a little more

Nutrition Information