• 2 potatoes (each 200g)
  • 75g gorgonzola
  • 75g skimmed curd
  • 75g sour cream
  • 1 tablespoon basil (fresh)
  • salt to taste
  • pepper to taste
  • 1 teaspoon of olive oil
  • 15g pine nut kernels


  1. Wash the potatoes, and sting it with a skewer a few times, cook it for 15 minutes in salty water. Pour off the water.
  2. Rub some oil on the surface of the potatoes, cover it with tin foil, and bake it a preheated oven on 200 degrees for about 45 minutes.
  3. Press the gorgonzola with a fork, add the curd, the sour cream, the basil, mix it. Season it with salt and pepper.
  4. Brown the pine nut kernel in a frying pan.
  5. Take the potatoes out of the oven, unpack them, let them cool for a while, cut them in the middle, press it a little, and fill it them with the gorgonzola cream.
  6. Sprinkle the pine nut kernel on top.

Baking temperature: 200°C

Baking mode: top and bottom

Enough for 2 servings.

We recommend this recipe for our breaded, sliced products.

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