Potatoes with Gorgonzola and rosemary
Ingredients
For 4 persons:
- 4 large organic potatoes in their skin,
- 125 g Gorgonzola (crumbled),
- 50 g grated Pecorino (Italian cheese),
- 1 tsp finely chopped rosemary,
- 3-4 tablespoons Provamel Organic Soya Cream,
- pepper and salt,
- 2 tablespoons Vegetable Spread.
Preparation
Preheat the oven to 200°C. Wrap the potatoes in foil and cook them in the oven for about one hour. Let the potatoes cool down and slice the top off. Scoop some of the inside out of the potatoes and mix these potato pieces with the Gorgonzola, Pecorino, rosemary and Provamel Organic Soya Cream. Season to taste with salt and pepper. Fill the potatoes with this mixture and top with a knob of vegetable spread. Place the potatoes side by side on a baking sheet and brown them in the oven for about 10 minutes at 225°C.