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Baked potato skins with gorgonzola, rocket & mustard fruit
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Total Time:
1 hour 30 minutes
Elevate jacket potato with savory Italian blue cheese filling.
Ingredients:
  • 12 small floury potatoes
  • 2 big handfuls fresh wild rocket washed and dried
  • 150 g Gorgonzola cheese roughly chopped
  • extra virgin olive oil
  • freshly ground black pepper
  • pieces mustard fruit in syrup roughly chopped, to serve, optional
Instructions:
  • Preheat your oven to 200ºC/400ºF/gas 6. Coat each potato with a drizzle of olive oil and place them in a large baking dish. Bake for 1 hour until the potatoes are golden and tender. Let them cool slightly. Keep the oven on. Cut the potatoes in half and scoop out the insides, leaving a border for support. Mash the scooped-out potato with a fork. Chop half of the rocket and mix it with Gorgonzola into the mashed potato. Season with pepper, mixing well. Fill the potato skins with the mixture and bake for 10 minutes until the cheese melts. Transfer to a serving plate and top with the remaining rocket tossed in olive oil. Optionally, add a dollop of chopped mustard fruit. Serve hot.

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