Stuffed baked potatoes with spinach and gorgonzola

Crispy potato peels that crack quietly at the edges when you bite into them. Plus a velvety, creamy filling with spicy Gorgonzola and tender spinach leaves. Our stuffed baked potatoes are definitely not a run-of-the-mill recipe – and that’s exactly why we love them so much!

The inspiration comes from Yotam Ottolenghione of our absolute favorite chefs. His cookbooks have been on our bookshelf for years and we love them all! We found this recipe there and only modified it slightly for ourselves. The genius? You basically bake the potatoes three times: First they are cooked until buttery soft, then the skins are baked separately until crispy and then everything goes back into the oven together. The result is a texture explosion that can’t be found anywhere!

Whether as a full vegetarian dinner for two or as a sophisticated side dish to a juicy one steak for four – these Baked potatoes with spinach and gorgonzola are incredibly versatile. And the best thing: you can prepare almost everything!

If you’re still looking for a suitable appetizer, try ours Mushrooms with garlic sauce from the Christmas market.

Be sure to use waxy potatoes like Annabelle or Linda. They keep their shape when baked and become wonderfully creamy on the inside. Allow 375g per person – that’s about 2-3 medium-sized potatoes. Important: The potatoes should be of similar size so that they cook evenly.

For this Baked potatoes recipe let’s take Gorgonzola dolce, the milder version of the Italian blue cheese. It melts creamy and brings a pleasant spiciness without dominating. You can find it in every well-stocked supermarket. Alternatively also works Roquefort or a mild blue cheese from Germany.

We use frozen spinach because it is convenient and contains just as many nutrients as fresh. The most important thing: the spinach Express it REALLY well! Excess liquid will water down the filling. Take the spinach out of the freezer in good time or defrost it briefly in the microwave on.

The chopped nuts are the icing on the cake! They don’t just bring one wonderful crunchbut also a nutty aroma that goes perfectly with blue cheese. You can also leave them out or through Pine nuts replace – but definitely try them out! The aroma of the walnuts really fits perfectly here.

What ours stuffed baked potatoes different from others:

The Combination of crispy potato skins and creamy spinach and gorgonzola filling You’ve probably never eaten with the walnut crunch before and then you’ll ask yourself: Why not? While classic recipes simply hollow out the potatoes and stuff them, we go two steps further: the skins are baked separately until crispy – that makes all the difference!

Yotam Ottolenghi has often inspired us with his cookbooks. His way of putting vegetables at the center is simply great. We adjusted this recipe slightly until it was perfect for us. The result? A vegetarian dishwhich delights even die-hard meat eaters!

The versatility is worth its weight in gold: As a main course for two people, you are perfectly served with our quantity. Do you serve these? stuffed baked potatoes as a side dish to a steak or Chicken Parmigianathere is enough for four. Serve with a crisp green salad – the perfect dinner is ready!

Take the frozen spinach out of the freezer at least 3 hours in advance. Alternatively, defrost it in the microwave – this can be done in just under 10 minutes.

Preheat the oven to 220°C fan oven. Wash the potatoes thoroughly (the peel will be eaten!) and prick them several times with a fork. Place them on a baking sheet lined with baking paper and bake them for about 60 minutes, until completely soft. For large potatoes it can take 70-75 minutes – test with a fork!

Pro tip: Large potatoes bake more evenly than small ones and produce nicer portions.

Take the finished potatoes out of the oven (careful, they are hot!) and cut them in half lengthwise. Gently spoon the insides into a bowl – the shells should remain intact. Leave about 5 mm around the edge so that the shells are stable.

Squeeze the thawed spinach really well – this is important! Roughly mash the inside of the potato with a fork (it doesn’t have to be perfectly smooth). Mix in 20 g butter, the Gorgonzola, a little cream, ½ teaspoon salt and freshly ground pepper. Now fold in the well-squeezed spinach – the filling is ready!

Distribute the remaining 10 g butter evenly over the empty potato skins, salt them generously and bake them for 8 minutes at 220°C. They should be golden brown and crispy around the edges – that’s the Ottolenghi magic!

Generously heap the spinach and gorgonzola mixture into the crispy shells. Bake these stuffed baked potatoes another 15 minutes until the surface turns golden brown. Meanwhile, chop the walnuts.

Sprinkle the finished potatoes with the chopped walnuts and serve immediately. A simple green salad goes well with it Lemon Parmesan Dressing or as a side dish to one Saddle of veal steak with porcini mushrooms.

This stuffed baked potatoes with spinach and gorgonzola are one of our absolute autumn favorites – vegetarian, versatile and incredibly delicious. The crispy shells from baking separately make the difference!

If you try the recipe, tag us on Instagram at @gernekochen! And for a complete vegetarian menu: Our Butternut chestnut risotto is the perfect appetizer.