DOuble baked potatoes with courgette Salad

Just sat watching the Eurovision semi-final today which is cheering me up after a hard day. Can’t believe how rude some people are. Reaalllly hope Russian Woman gets through, it’s too funny. Was half-tempted to buy a boiler suit for my Eurovision party on Saturday as that’s what the singer wears though it wouldn’t be great if she wasn’t in the final. This meal is really two side dishes but the double baked potatoes with Gorgonzola just sounded too tasty (they were). Gino d’A Campo specifies Gorgonzola dolce in his recipe though it’s the only Gorgonzola I seem to find in the UK. The courgettes are meant to be marinated but they’re tasty as is – my husband got the benefit of it more as he eats my cooking the day after as he doesn’t like waiting for dinner (or he just throws it away when he gets to work – who knows!). I used McCain’s frozen baked potatoes as I wasn’t organised enough to bake potatoes in the oven for an hour and a half. I would recommend getting them over microwaving standard potatoes for those of you who love the crispy skin.

Serves 3

Ingredients

  • 3 courgettes
  • 1 tsp mustard
  • 1/2 tbsp honey
  • 1 tbsp white wine vinegar
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 3 tbsp parsley
  • 3 tbsp oregano
  • 3 tbsp tarragon
  • 3 baking potatoes (I recommend McCain’s frozen)
  • 25g butter
  • 1 leek
  • 100g mascarpone (probably fine with sour cream/mix of cream and yoghurt)
  • 100g dolce gorgonzola

Method

1.) Preheat the oven to 200 degrees C

2.) Chop up the courgettes into large chunks as per my lovely picture

3.) Add to a bowl, chop up the herbs, peel and chop up the garlic and add them, the olive oil, the honey and the white wine vinegar and some seasoning

4.) Leave to marinade for 4 – 6 hours, turn over once

5.) If using normal potatoes, prick with a fork and bake on a roasting tray for 1.5 hours

6.) If using McCain’s, microwave them for the recommended time.

7.) While they’re cooking/microwaving, clean and slice the leek, melt the butter in a frying pan and fry until soft.

8.) Tip them out into a bowl, crumble in the gorgonzola, add the mascarpone and season with pepper

9.) Once the potatoes are done, scoop out the inside and mix up with the mascarpone etc

10.) Stuff back in the potatoes – they will be full to the brim!

11.) Bake for another 20 minutes until going golden.

12.) Serve with the courgettes.

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