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<\/p>\n

\n

Ingredients (4 Portions)<\/span><\/span><\/h3>\n

Effort: medium
\n<\/i><\/span><\/h4>\n
\n

4 big potatoes<\/p>\n<\/div>\n

200g gorgonzola- mascarpone cheese<\/div>\n
2 slices of cheese for toasting<\/div>\n
50 ml milk<\/div>\n
1 bunch of fresh herbs<\/div>\n
1 handful of pistachios<\/div>\n
3 shallots<\/div>\n
6 medium sized mushrooms<\/div>\n<\/div>\n
<\/div>\n

Preparation
\n<\/span><\/h3>\n

Let’s start to wash the potatoes and put them into the oven at 230\u00b0C. If you are planning a barbecue you can also put them into tinfoil and grill them within the embers.<\/p>\n

After that, you should wash the mushrooms and cut them into slices. The shallots are cut into slices too. After that roast all of it within a pan with olive oil. As soon as it start to turn golden brown add some salt and flour to get a crispy crust. Add the pistachios for another minute and turn off the heat.<\/p>\n

Now only the cheese topping is left. Therefor put the gorgonzola and the milk into a pot and heat it up. As soon as the cheese melts you can add the sliced cheese. Turn off the heat and add some finely chopped herbs.<\/p>\n

As soon as the potatoes are crispy from the outside and soft from the inside you can take them out and cut them alongside. Loosen the inside of the potato with a fork and season it with a bit of salt. Afterwards fill the potato with the fried vegetable mixture and add the cheese topping. In the picture you can see some pickled radishes as garnish.<\/p>\n

Enjoy it! \ud83d\ude42<\/article>\n

<\/p>","protected":false},"excerpt":{"rendered":"

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