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Probably my favourite potato dish, apart from a steaming bowl of freshly dug, boiled new potatoes smothered in fresh mint butter.
Servings 4
Calories 725 kcal
Prep Time15 mins
Cook Time40 mins
Total Time55 mins

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.
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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.
Keyword cheese, potato
Course Main Course, Potato
Cuisine British, ITV This Morning
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