Gluten-Free Heaven Australia - October 2017

Gorgonzola, mushroom & crème fraîche potato skins

By Dr Oetker (www.pizzaristorante.co.uk) GF SF EF

Serves 4 | Prep 20 mins | Cook 1 hr 15 mins | Calories 345 (per serving)

6 small potatoes, washed

olive oil

salt and freshly ground black pepper

75g (3oz) chestnut mushrooms,

washed, sliced and fried until soft

4 tbsp crème fraîche

2 tbsp chives, chopped, plus extra to serve

150g (6oz) Gorgonzola, crumbled

50g (2oz) hazelnuts, roughly chopped

2 tbsp rocket, chopped, to serve

1 Preheat the oven to 180°C. Prick the potatoes, then toss

them with the oil, salt and pepper. Place on a baking tray and

bake in the oven for 1 hour until cooked through. Leave to

cool slightly.

2 Slice the potatoes in half and scoop out the potato flesh,

leaving a 5mm (¼in) rim.

3 Mash the potato in a bowl with 1 tbsp crème fraîche. Add the

remaining ingredients and mix carefully so you don’t overmix.

4 Fill each potato skin with a spoonful of the Gorgonzola

mash. Bake in the oven for a further 10-15 minutes until

golden. Serve with rocket.

Total fat Saturated Salt Sugar Protein

26g 10.7g 0.7g 1.9g 12 .3g