Blue potato baked, with blue cheese and walnuts

Baked potatoes, stuffed in a greedy way, with blue cheese and walnuts. I had never cooked in my life the baked potatoes and now, within a short time, I made them twice. The first, a kind of cautious exploration, I stuffed with robiola, Parmesan cheese and toasted hazelnuts, 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 (to me have come thanks to the friends of the farm Engalavra by Goderzo, in Trentino Alto Adige): the color, that crude is magnificent and very intense and then fades with cooking, is due to the presence of anthocyanins (content such as blueberries and grapes). 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 procedure and the same ingredients using a normal potato and I assure you this is a great starter but also a delicious finger food if you have the foresight to choose small size potatoes. Have a good day!

Ingredients for 4 people:

  • 4 blue potatoes (a normal) of average size and regular shape
  • 200 grams of sweet Gorgonzola Dop
  • 40 grams butter
  • salt and pepper
  • chopped walnuts to taste
  • 8 kernels of whole nuts for decoration
  • chopped chives just enough
  • 80 grams of grated Parmesan cheese
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Blue potato baked, with blue cheese and walnuts

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: seasoned mashed potatoes with butter, gorgonzola, diced, grated Parmesan, chives and chopped walnuts. Work the mixture with a fork, season with salt and pepper and stuff the potato shells (in abundance, because during cooking cheese and butter are melted and the filling is 'down'). Bake for 15 minutes, until the potatoes have taken on a golden color. Garnish with half a walnut kernels and a little’ chopped chives and serve immediately. Bon appétit!

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