Potatoes, baked and filled with arugula

About the recipe

This recipe takes a little extra work, but it’s definitely worth it. The flavor is delicious and serving it in a crispy potato skin makes it really special. Since it takes a little time, consider making a larger batch right away. The next day, you can simply reheat it in the oven and sprinkle some cheese on top if you like – that’s also incredibly tasty!

1/5

Servings:

4 persons

Region:

Europe

Kitchen:

Working hours:

1.5 hours

Total preparation:

30 min

Course/dish:

Side dish

M, f, v or v

Veggie

Material:

Oven

Season:

Complexity:

Average

Ingredients and supplies

4 large potatoes for baking

25 g butter

3 tbsp whipped cream or crème fraîche

120 g gorgonzola

1 bag of arugula

Handful of walnuts

You can also replace the arugula/gorgonzola with spring onion/gouda cheese or spinach/camembert.

Prep-work

There is nothing special you need to prepare in advance.

Preparation

Preheat the oven to 220 degrees.

Prick the potatoes with a fork and place them on a baking sheet.

Bake them for about an hour until they are completely cooked (depending on the thickness of the potato).

Remove the potatoes from the oven and halve them lengthwise.

Using a spoon, scoop out the potato crumbs (as hot/warm as possible, for example place half a potato in a pot holder) and put them in a bowl, then place the empty peels back on the baking tray.

Butter the peels from the inside and sprinkle with salt.

Fry the peels for about 10 minutes until they are crispy.

Place the handful of walnuts with the shells so that they also become crispy.

Coarsely puree the potato crumbs with 20 g butter, the cream, gorgonzola, 1 tsp salt and plenty of freshly ground pepper.

Place the arugula in a colander and sprinkle with a liter of boiling water.

Squeeze the moisture out of the arugula and chop the arugula into smaller pieces.

Stir the arugula through the puree.

Remove the potato peel cups from the oven when they are crispy.

Scoop the mixture into mounds in the half peels.

Bake the stuffed potatoes in the oven again until the top of the mash is crispy and golden brown.

If you have one, turn on the grill, but be careful not to burn it.

Remove the stuffed potatoes from the oven, sprinkle with chopped walnuts and serve.

KPK

20 oktober 2018