Gorgonzola potatoes

Ingredients for 4 servings:

• 6 potatoes
• 300 g double cream cheese
• 150 g cheese (Gorgonzola)
• 2 eggs, including the yolk
• 1 bunch of chives
• 1 iceberg lettuce
• 1 lettuce (radicchio)
• 5 tbsp vinegar (red wine vinegar), for the marinade
• 3 tbsp vegetable stock for the marinade
• 8 tbsp oil (olive oil), for the marinade
• 1 tsp salt to taste
• 1 tsp pepper to taste

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Wash the potatoes thoroughly and boil with the skin on for about 30-35 minutes. Mix together the cream cheese, Gorgonzola, and egg yolk. Wash the chives, pat dry, and finely chop them (with scissors or a knife). Mix them into the cheese mixture and season with salt and pepper. Drain the potatoes and let them cool slightly. Then halve them lengthwise. Scoop out the potato halves with a teaspoon or a potato melon baller. Mash the potato innards and stir them into the cheese mixture. Fill the potatoes with the mixture and bake at 200°C for about 15-20 minutes (don’t forget to preheat!). In the meantime, clean, wash, and tear the radicchio and iceberg lettuce (you can also chop it, but I tear it). Mix together the marinade ingredients, pour it over the salad, and serve. Place three potato halves on each plate and garnish with parsley and chives.