Gorgonzola, mushroom & crème fraîche potato skins
Dr. Oetker Ristorante has a range of gluten free recipes to accompany its range of gluten free pizzas. These Gorgonzola, Mushroom and Crème Fraiche Potato Skins are the perfect winter accompaniment to a Dr. Oetker Ristorante Gluten Free Pizza Mozzarella or Pizza Salame. Not only is the recipe quick and easy to create, the saltiness of the gorgonzola cuts through the hint of sourness of the crème fraiche to create an unbeatable combination. Great for entertaining, this winter warmer can be adapted time and time again by adding unique cheeses and flavours.
Credited to: Dr. Oetker Ristorante
Kcal:
Serves 4
20 mins prep
90 mins cooking time
Ingredients
- 6 small potatoes, washed
- Olive oil
- Salt & pepper
- 75g/3oz chestnut mushrooms, washed, sliced and fried until soft
- 4 tbsp crème fraîche
- 2 tbsp chives, chopped plus extra to serve
- 2 tbsp rocket, chopped
- 150g/6oz Gorgonzola, crumbled
- 50g/2oz hazelnuts, roughly chopped
Method
- Pre-heat the oven to 180°C, 350°F, Gas mark 5. Prick the potatoes, then toss them with the oil, salt and pepper. Place on a baking tray and bake in the oven for 1 hour until cooked through. Leave to cool slightly
- Slice the potatoes in half and scoop out the potato flesh, leaving ½ cm rim
- Meanwhile mash the potato in a bowl with 1 tbsp of crème fraîche. Add the remaining ingredients and mix carefully so you don’t overmix
- Fill each potato skin with a spoonful of the Gorgonzola mash. Bake in the oven for a further 10-15 minutes until golden and serve.
Hints and tips:
Find Dr. Oetker Ristorante Pizza in the freezer aisle today and unlock the fresh pizzeria taste at home. For more information or reviews check out our Facebook page Facebook.com/DrOetkerPizzaUK or visit our website www.pizzaristorante.co.uk
