Stuffed Potatoes

Ingredients

• 6 potatoes (large, waxy, about 200 g each)
• 300 g herb cream cheese
• 150 g Gorgonzola
• 2 egg yolks
• 1 bunch chives
• 1 small iceberg lettuce
• 1 small radicchio
• 3 tbsp white wine vinegar
• 4 tbsp olive oil
• 3 tbsp vegetable broth
• Salt
• Pepper (freshly ground)
• chives (for garnish)
• parsley (for garnish)

Instructions

1. 1.

   Wash the potatoes and cook with skins on for about 25‑30 minutes.

2. 2.

   Whisk the cream cheese, Gorgonzola, and egg yolks together; season with salt and pepper and fold in sliced chives.

3. 3.

   Drain the potatoes, let them steam off a bit, then cut each in half lengthwise.

4. 4.

   Using a small spoon, hollow out the potato halves, leaving a rim, and press the released flesh into the cheese mixture to taste.

5. 5.

   Fill the potato halves with this mixture, place on a greased baking sheet, and bake at 200 °C for about 10‑15 minutes until golden.

6. 6.

   Wash, trim, and dry the salads; tear into bite‑size pieces. Whisk vinegar, salt, pepper, and vegetable broth together, whisk in the oil, then toss with the salad.

7. 7.

   Arrange the salad on plates, top with the stuffed potatoes, and garnish with chives and parsley leaves.