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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
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Recipe Ingredients

Ingredients
5 mlOlive Oil
pinchSalt
pinchGround Black Pepper
60 gCrème Fraîche (4 tbsp)
30 gRocket (2 tbsp)
150 gGorgonzola Cheese (Crumbled)
50 gChopped Hazelnuts
3.6 gPotatoes (6 Small)
0.75 gChestnut Mushroom (Washed, Sliced and Fried until Soft)
30 gChives (2 tbsp, Chopped and Extra to Serve)

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1

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.

2

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

3

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

4

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.