Probably my favourite potato dish, apart from a steaming bowl of freshly dug, boiled new potatoes smothered in fresh mint butter.
Ingredients
- 4 large jacket potatoes, warm, cut in half and scored
- 2 tbsp extra virgin olive oil
- 1 pinch salt and freshly ground black pepper, freshly ground
For the topping
- 220 g gorgonzola
- 150 g walnuts, chopped
- 4 tbsp chopped fresh basil
- 2 small red onions, finely chopped and cooked for 10 minutes to soften
- 2 egg yolks
- 4 tbsp dried Japanese breadcrumbs (Panko)
Instructions
- Preheat the grill to a high.
- Season the halved potatoes really well.
- Heat a large frying pan, add a little olive oil add the potatoes cut side down, and cook for 10 minutes to take a really nice colour.
- Meanwhile, mix the cheese, nuts, basil, egg yolks, breadcrumbs and cooked onion together.
- Once the spuds are cooked, turn them over, spoon over the cheese and mix evenly over the 8 halves.
- Grill for 2-3 minutes to half melt the cheese.
- Serve.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Twice Baked Jackets with Gorgonzola Walnuts & Basil
Amount per Serving
Calories
725
% Daily Value*
Fat
51
g
78
%
Saturated Fat
15
g
94
%
Polyunsaturated Fat
20
g
Monounsaturated Fat
14
g
Cholesterol
139
mg
46
%
Sodium
869
mg
38
%
Potassium
1138
mg
33
%
Carbohydrates
49
g
16
%
Fiber
8
g
33
%
Sugar
6
g
7
%
Protein
24
g
48
%
Vitamin A
668
IU
13
%
Vitamin C
38
mg
46
%
Calcium
394
mg
39
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
