FRIJE

Instructions

• 1.   Wash, dry, and prick the potatoes with a fork in several places and place them on a baking sheet lined with parchment paper.
• 2.   Preheat the oven to 220 °C / 425 °F.
• 3.   Bake them in the oven for about 1 hour, until the flesh is completely cooked.
• 4.   Remove the potatoes from the oven and cut them in half lengthwise.
• 5.   Scoop out the flesh, place it in a medium-sized bowl, and set aside the hollowed-out skins on the baking sheet.
• 6.   Roughly mash the potatoes with 40 g of butter, cream, gorgonzola, 1 teaspoon of salt, and a good amount of freshly ground pepper, and set aside.
• 7.   Butter the potato skins with the remaining 10 g of butter.
• 8.   Season the inside with salt and bake them in the oven for 8 minutes until they become crispy.
• 9.   Remove the baking sheet from the oven and set it aside.
• 10.   Slice the mushrooms, then mince the garlic and parsley.
• 11.   Heat butter and olive oil in a pan and sauté the mushrooms until they are golden brown.
• 12.   Add the garlic and parsley.
• 13.   Remove the pan from the heat.
• 14.   Add the mushrooms to the mashed potatoes and place this mixture in the potato skins.
• 15.   Place the stuffed potatoes back in the oven and bake them until the top becomes golden and crispy.
• 16.   Remove the stuffed potatoes from the oven, sprinkle them with walnuts and parsley, if desired, and serve.
• 17.   Tip: For a touch of freshness, add thin slices of fresh pear just before serving.

Nutritional information *