- Preparation time
- Cooking time
Wash and scrub the potatoes but do not peel them. Prick the skins with a fork and boil the potatoes for 15 minutes in salty water, or until ready. Insert a toothpick on a potato to test the readiness: the toothpick should enter smoothly but the potatoe must be solid and undivided. Mind that boiling too fast tends to cook the potatoes only on the outside, so they can turn mushy outside before the inner part is cooked.
Drain the potatoes and let them dry and cool off. Cut the tops lengthwise and using a melon baller scoop out the flesh, leaving a thick shell. Keep apart half of the flesh.
In a non-stick pan sauté the sliced onion in olive oil, than add the potatoes flesh until the onions are lightly golden. Let it cool off, add the crème fresh and the gorgonzola cheese pieces, melt roughly. Season to taste with salt and pepper and spoon back the filling into the potatoes and place them in an ovenproof dish.
Heath the oven at 220°C/ 425F/gas z.
Place the potatoes under preheated oven and grill until the filling melts. Serve hot.
The best potatoes to choose for filling and baking are floury yellow varieties. This recipe, based on boiled potatoes, is quicker that the traditional baked potatoes recipe, that will take much more time, up to 1 ½ hour. This recipe allows you to prepare the potatoes in advance, even a day before, store them in the refrigerator and put them in preheated oven just 30 minutes before serving.
The perfect match: this winter recipe will be perfect with a Barbera d’Asti doc red wine, but will also be very nice with a glass of beer.