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Potatoes with Gorgonzola and rosemary

  • 4 persons
  • 35 min

Ingredients

4
  • 4 large organic potatoes in their skin
  • 125 g Gorgonzola (crumbled)
  • 50 g grated Pecorino (Italian cheese)
  • 1 tsp finely chopped rosemary
  • 3,5 tbsp Provamel Soya Organic Single Altenative to Cream
  • pepper and salt
  • 2 tbsp vegetable spread

products

These products help to create great flavour

preparation

35 min
  1. Preheat the oven at 200°C.
  2. Wrap the potatoes in foil and put them in the oven for about one hour.
  3. Let the potatoes cool down and slice the top off. Scoop some of the inside out of the potatoes and mix it with the gorgonzola, pecorino, rosemary and Provamel Soya Single Alternative to Cream.
  4. Season to taste with salt and pepper.
  5. Fill the potatoes with this mixture and top with a knob of vegetable spread.
  6. Place the potatoes side by side on a baking sheet and brown them in the oven for about 10 minutes at 225°C.

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