Gorgonzola, Mushroom & Crème Fraîche Potato Skins
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
Ingredients
5 ml
Olive Oil
Salt
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)
Total:
110 minutes
Prep Time:
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.
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