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Baked potatoes with Gorgonzola cream

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Ingredients for 4 servings:

  • 4 large potatoes
  • 30 g pine nuts, dry roasted until golden brown
  • 250 g quark, low-fat
  • 1 cup sour cream
  • 150g Gorgonzola
  • 1 bunch basil, finely chopped
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wrap the washed potatoes individually in aluminum foil and bake in an oven preheated to 250°C or on a charcoal grill for 60 minutes. Mash the Gorgonzola with a fork, mix with the quark, sour cream, and basil, and season with salt and pepper. Let the potatoes cool slightly, halve them, and serve with the Gorgonzola sauce sprinkled with pine nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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