Recipes

Ingredients

• 2 large baking potatoes
• 25g unsalted butter
• 3 tbsp double cream
• 60g gorgonzola (I often use cheddar instead and it’s delicious)
• 200 g baby spinach leaves
• 20g walnut halves, toasted and broken up into 1cm pieces
• salt and pepper

Method

1. Preheat the oven to 220 degrees C.
2. Stab the potatoes a few times with a fork. Place on a baking tray. Bake for 1 hour, until the flesh is soft all the way through. Remove from oven and slice in half, lengthways. Scoop the flesh out into a medium bowl, setting the skins aside on the tray for later. Roughly mash the potato with 20g of the butter, the cream, the cheese, 1/2 teaspoon of salt and a grind of pepper. Set aside.
3. Take the remaining 5g of butter and divide it between the potato cavities. Sprinkle with a generous pinch of salt and return to the oven for 8 minutes, for the skin to become crisp. Remove from the oven and set aside.
4. Place a medium saucepan, half filled with salted water, on a high heat. Once boiling, add the spinach, squeezing out as much of the water as possible. Stir into the potato flesh, to combine, then spoon the mash back inside the empty skins, piled high. Bake for 15 minutes, until the top of the mash is crisp and browned. Remove from the oven and sprinkle with the walnuts. Enjoy!