Poppy seed baked Gorgonzola potatoes

Ingredients for 4 servings:

• 6 potatoes, waxy, 200 g each
• 300 g double cream cheese with herbs
• 150g Gorgonzola
• 2 egg yolks
• 1 bunch of chives
• Salt
• Pepper, freshly ground
• 1 iceberg lettuce
• 1 radicchio
• 5 tbsp vinegar (red wine vinegar)
• 4 tbsp vegetable broth
• 8 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Boil the potatoes with their skins for 30-35 minutes. Mix the cream cheese with the Gorgonzola and the egg yolk until smooth. Wash the chives, pat dry and cut into fine rolls. Mix into the cheese mixture and season with salt and pepper. Drain the potatoes, let them cool slightly and then halve them lengthwise. Scoop out the potato halves with a teaspoon. Mash the potato insides with a fork and mix into the cheese mixture. Season everything well again. Fill the potato halves with the cheese mixture and place on a greased baking sheet. Bake in a preheated oven at 200°C for 15-20 minutes. Trim, wash and tear the iceberg lettuce and radicchio and let them drain well. Mix the vinegar with the oil and vegetable stock, season with salt and pepper, drizzle over the salad and toss everything together. Divide the salad between plates and place three potato halves on each. Garnish with chives.