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Potatoes, roasted and filled with arugula

For 4 persons

Complexity:        easy but laborious

Working time:      30 min

Total preparation: 1.5 hours


  • 4 large potatoes for roasting

  • 25 g butter

  • 3 tbsp whipped cream/creme fraiche

  • 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.

Other supplies


    This is a somewhat laborious recipe but definitely worth it. The taste is really delicious and served in a crispy potato skin makes it really special. Because it is laborious, you may decide to make more. Reheating it in the oven the next day with some cheese on top is also super tasty!


    Heat the oven to 220 degrees.

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

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

    Remove the potatoes from the oven and halve them lengthwise.

    Remove the potato crumbs with a spoon (as hot/warm as possible, place half a potato in a pot holder for example), place in a bowl and place the empty peels back on the baking tray.

    Butter the inside of the peels and sprinkle with salt.

    Bake the peels for about 10 minutes until crispy.

    Place the handful of walnuts near 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 rocket in a colander and sprinkle with a liter of boiling water.

    Squeeze the liquid from the arugula and chop the arugula into smaller pieces.

    Stir the arugula into the puree.

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

    Spoon the mixture into mounds in the half shells.

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

    Turn on the grill if you have one, but be careful not to let it burn.

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


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