Spinach and Gorgonzola-stuffed Jacket Potatoes

A very naughty but devine way to jazz up the old baked potato, to quicken the cooking time I cook the washed potatoes in a microwave pricked deeply with  a fork and  cooked for 5 to 10 minutes depending on the size of the potato, Gorgeous served with beef. A definitely dinner party worthy dish   Recipe by Ripe


  • 2 large baking potatoes
  • 25g unsalted butter
  • 3 tbsp double cream
  • 60g gorgonzola
  • 200g baby spinach
  • 20g walnut halves, lightly broken up and toasted
  • salt and black pepper


  1. Preheat oven to 220 degrees, fan bake.
  2. Stab the potatoes a few times with a fork and then place them on a parchment-lined baking tray. Bake for 1 hour or just over, until the flesh is soft all the way through.
  3. Remove from the oven and slice the potatoes in half, lengthways. Scoop the flesh out into a medium bowl, setting the skins aside on the tray for later.
  4. Roughly mash the potato with 20g of the butter, the cream, gorgonzola, 1/2 teaspoon of salt and a generous grind of pepper, and set aside.
  5. Take the remaining 5g of butter and divide between the potato cavities. Sprinkle with salt, and return to oven for 8 minutes, for the skins to become crisp. Remove from the oven and set aside.
  6. Place a medium saucepan, half filled with salted water on a high heat. Once boiling, add the spinach for about 10-15 seconds to just wilt. Drain the spinach, squeezing as much of the water out as possible.
  7. Stir into the potato flesh, to combine, then spoon the mash back inside the empty skins, piled high. Bake for 15 minutes until the top of the mash is crispy and brown. Remove from oven, sprinkle with walnuts (if using) and serve.

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