Baked potato skins with gorgonzola, rocket & mustard fruit

Potato Skins  with Gorgonzola, Rocket and Mustard Fruits

Serves 24

  • 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

Preheat the oven to 200ºC/400ºF/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.



Cut the baked potatoes in half, then use a teaspoon to scoop out the middle into a bowl – leave a bit of potato 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 pepper (the Gorgonzola will provide the salt) and mix together. Spoon back into the potato skins.



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. Add a little blob of chopped mustard fruit, if using. Serve while still warm.

Nutritional Information

Baked potato skins with gorgonzola, rocket & mustard fruit

Crunchy on the outside, gooey in the middle

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Mustard fruits are available in most Italian delis. They're just like glacé fruits but are flavoured with mustard – great with cheese.

Preheat the oven to 200ºC/400ºF/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.

Cut the baked potatoes in half, then use a teaspoon to scoop out the middle into a bowl – leave a bit of potato 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 pepper (the Gorgonzola will provide the salt) and mix together. Spoon back into the potato skins.

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. Add a little blob of chopped mustard fruit, if using. Serve while still warm.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 89 4%
  • Carbs 8.0g 3%
  • Sugar 0.5g 1%
  • Fat 5.2g 7%
  • Saturates 1.6g 8%
  • Protein 2.4g 5%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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