Baked potato skins with Gorgonzola and rocket
(from Elyce123’s recipe box)
Makes 24 halves
Source: delicious. December 2005
Prep time: 20 minutes
Cook time: 70 minutes
Categories: December
Ingredients
- 12 small floury potatoes
- extra-virgin olive oil
- 2 big handfuls wild rocket, washed and dried
- 150g Gorgonzola cheese, roughly chopped
Directions
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Preheat the oven to 200˚C/fan 180˚C/gas 6. Rub each potato with a little olive oil, then place in a large baking dish. Bake for 1 hour, or until the potatoes are golden and tender. Set aside until cool enough to handle. Leave the oven on.
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Cut the baked potatoes in half, then use a teaspoon to scoop out the middle into a bowl – leave a bit around the edges so the baked potato keeps its shape. Mash the potato with a fork. Chop half the rocket, then add to the potato with the Gorgonzola. Season with freshly ground black pepper and mix together. Spoon back into the potato skins.
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Place the potato skins on a couple of baking trays and bake in the oven for 10 minutes, to warm through and melt the cheese. Transfer to a serving plate and top with the remaining rocket dressed with extra-virgin olive oil.