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Spinach and Gorgonzola-stuffed Potatoes
If strong blue cheese isn’t your thing, use a cheddar or gruyère instead; whereas if you love the stuff, there’s nothing to stop you adding more gorgonzola, to boost that wonderful musty flavour.
And if you’d rather keep it nut-free, just leave out the walnuts. These go very well with steak and a green salad. Serves four.
2 large baking potatoes
45g unsalted butter
3 tbsp double cream
60g gorgonzola piccante (ie, the strong variety), broken into pieces
Salt and black pepper
200g baby spinach
20g walnut halves, broken into 0.5cm pieces
Heat the oven to 220C/425F/gas mark 7. Bake the potatoes for about an hour, until soft all the way through, then cut them in half lengthways and scoop out the flesh into a medium bowl; you should have about 450g in total.
Set aside the skins (you’ll be using these later). Add 20g butter, the cream, gorgonzola, half a teaspoon of salt and a good grind of pepper to the potato flesh and mash to combine.
Put the four reserved half-potato skins on an oven tray, divide 5g butter between them and sprinkle over a generous pinch of salt. Bake for five minutes more, until they crisp up, then remove from the oven.
Bring a medium saucepan half-filled with salted water to a boil, then blanch the spinach for 10-15 seconds, until wilted.
Drain, refresh and drain again, squeezing out as much water as you can, then stir into the mash mix until well combined.
Pile the spinachy mash into the empty potato skins, then return them to the oven for 15 minutes more, until the top of the mash is crisp and browned.
Melt the remaining 20g butter in a small frying pan on a high heat for one to two minutes, until it starts to brown, then fry the broken walnuts for 30 seconds, stirring constantly to stop them catching and burning.
Spoon the nuts and melted butter from the pan over the potatoes and serve hot.