Stuffed potato peels with spinach & gorgonzola: Spicy, tasty

Updated: 2022-06-13 – 18:55

Heat from the oven
Spicy and tasty: stuffed potato peels with spinach and gorgonzola


Photo: Getty Images / Richard Clark

Our stuffed potato skins with spinach and gorgonzola are excellent as an accompaniment, but are also an excellent main course.

Today, potatoes are the star of our plates – cooked in a smart way like potato peels stuffed with spinach and gorgonzola. Quite simply a culinary poem!

Ingredients for 4 servings:

  • 4 very large potatoes (120 g each)
  • 6 tablespoons butter
  • 1 onion
  • 100 ml cream
  • 150 g Gorgonzola
  • 300 g spinach leaves
  • 2 tbsp pesto
  • Salt pepper
  • 40 g walnuts, chopped
  • 100 g emmentaler cheese, grated

Approximately per serving:

  • 642 calories
  • 51 grams of fat
  • 24 grams of carbohydrates
  • 20 grams of protein

Preparation time:

  • 30 minutes (plus about 90 minutes baking time)

And this is how it is done:


  1. In the first step, heat the oven to 180 degrees circulating air (200 degrees top / bottom heat). Wash the unpeeled potatoes very well and stick it several times with a fork. Bake in the oven for an hour until the potatoes are finely fried.
  2. Halve the potatoes lengthwise. Scrape out the potatoes with a teaspoon, being careful not to leave the peel intact. So: Do ​​not scrape out too much. Spread 3 tablespoons butter on the potato peel and bake in the oven for 15 minutes until crispy. Then remove and set aside for the time being.
  3. Heat 3 tablespoons butter in a pan and fry the contents of the potatoes and onions in it. Pour in the cream and add the gorgonzola in smaller pieces. Heat on medium heat until the cheese is melted.
  4. Meanwhile, sort the spinach and rinse it thoroughly. Boil briefly in salted water and allow to sink – then take out the pot, squeeze out and pat dry. Then add the potato and cheese mixture together with the pesto and mix well. Season the filling with salt and pepper to taste.
  5. Spread the filling on the potato peel and sprinkle the grated cheese over. Bake it all in the oven for another 15 minutes. Garnish with chopped walnuts before serving – and enjoy.


Our stuffed potato skins with spinach and gorgonzola are good proof that potatoes do not always have to be just an accessory. Our recipe ensures that four people are full and happy – and all without meat.


If you like the dish, you should also try our stuffed potato Lorraine – or these sweet potato buds with goat cheese. Delicious!

Baked thyme potatoes are perfect if you do not feel the same accompaniment over and over again. There is a lot of flavor involved here – which of course goes perfectly with Mediterranean meat dishes. By the way: If you do not want to serve any meat for this, the above amount is enough for two people.

Not enough ideas with potatoes? We have five particularly creative ideas for you in the video:



And because more selection is even better, our gallery also has one or the other biscuit ready for you:



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