Potatoes stuffed with gorgonzola and walnuts, cooked in the oven and stuffed in a greedy way. I had not prepared in my life what Americans call “baked potatoes” or “jacket potatoes”. And now, within a short time, I made them twice. First time, a kind of cautious exploration, I prepared the STUFFED POTATOES WITH ROBIOLA, PARMESAN AND ROASTED NUTS. While this time I 'launched'.
First I used Purple Potatoes, of which I will speak to you soon, and then I ventured with the filling and I bet for strong flavors: gorgonzola, chives and walnuts. Purple potatoes come from outside Italy (they're from Peru), but are also grown in Italy. I came thanks to friends of the Farm Engalavra of Goderzo, in Trentino Alto Adige. Color, that crude is magnificent and intense, fades a lot by cooking. And it is due to the presence of anthocyanins (content such as blueberries and grapes). If you love potatoes, I love them, have a look at all my RECIPES WITH POTATOES and especially the wonderful PIE WITH POTATOES AND SCAMORZA, unmissable.
The procedure is the same as the normal jacket potatoes and these are soft and creamy inside and outside croccantissime, with the decisive edge over data from gorgonzola. I used the sweet one, because it makes the dough more creamy. The color of the potato, In this case, vira on lilac once cooked and is over in a Flash, Although a few Diners did not like at all the gorgonzola. Of course you can follow the same process and the same ingredients using an ordinary potato. I assure you that these potatoes are a great appetizer but also a delicious finger food if you have the foresight to choose small size potatoes. Have a good day!
4 blue potatoes (a normal) of average size and regular shape
200 grams of sweet Gorgonzola Dop
40 grams butter
salt and pepper, to taste
chopped walnuts, to taste
8 kernels of whole nuts for decoration
chopped chives, to taste
80 grams of grated parmigiano Reggiano PDO
Preheat oven to 200 degrees static. Wash the potatoes and dry, then bake for about 1 hour or until the potatoes are tender. Remove from oven and, when the potatoes are lukewarm, cut in half in the lengthwise direction.
Using a spoon, remove the flesh can, being careful not to split the husk (let less than half a centimeter of pulp attached to otherwise then peel the potato will deform) again and cook the potato shells in the oven for 10 minutes: must be crisp.
For the filling of stuffed potatoes: seasoned mashed potatoes with butter, gorgonzola, diced, grated Parmesan, chives and chopped nuts. Work the mixture with a fork, season with salt and pepper and stuff the potato shells (in abundance, because in cooking butter and cheese merge and the filling 'lowers').
Bake for 15 minutes, until the potatoes have taken on a golden color. Garnish with half a walnut gheriglio and a little chopped chives and serve immediately. Bon appétit!