Gorgonzola, Mushroom & Crème Fraîche Potato Skins
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.