baked potato skins with gorgonzola, rocket and mustard fruit

method

Mustard fruits are available in most Italian delis. They’re just like glacé fruits but are flavored 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.

ingredients

• 12 small floury potatoes
• 2 big handfuls of wild rocket, washed and dried
• 150g Gorgonzola cheese, roughly chopped
• extra virgin olive oil
• freshly ground black pepper
• optional: pieces of roughly chopped mustard fruit in syrup (mostarda di cremona), to serve

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1. by MartinaPinchofItaly on Tue 03 Jan 2012 @ 23:03

It looks great! Tomorrow I want to prepare this dish... Thanks!

2. by Steven Moreno on Tue 03 Jan 2012 @ 16:07

that's bloody pretty!

3. by Jessica on Thu 08 Sep 2011 @ 21:09

Well it looks delicious! But I've been intrigued with the question of vegetarian and non-vegetarian cheeses. So I googled it and here's what the Vegetarian Society says about it:<br /> "In cheese making, for milk to separate into curds and whey (curdling), the process requires the addition of rennet. Rennet contains the enzyme chymosin. Rennet is usually sourced from the abomasum (fourth stomach) of newly-born calves whereby the chymosin aids digestion and absorption of milk, adult cows do not have this enzyme. Chymosin is extracted from slaughtered calves by washing and drying the stomach lining, which is then cut into small pieces and macerated in a solution of boric acid/brine for 4-5 days. Three of the major sources of protease for coagulating milk are from animal sources, veal calves, adult cows and pigs, the other three are from fungi. "<br /> Read more on http://www.vegsoc.org/page.aspx?pid=495

4. by Ignatius on Mon 05 Sep 2011 @ 22:28

Don't you people know the difference between vegetarian and vegan?

5. by Donna on Thu 02 Jun 2011 @ 17:26

James- vegetarians still eat cheese. Vegans do not. This IS a vegetarian recipe.

6. by james on Fri 13 May 2011 @ 17:24

just like to say i am vegetarian and i am yet to find a (vegetarian Gorgonzola)<br /> so i think its wrong to call this dish vegetarian!!!!<br />

7. by 3marina3 on Fri 10 Sep 2010 @ 14:00

it looks so delicious!!! I`m going to make it today :)

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