Spinach and gorgonzola stuffed jacket potatoes

Any other cheese that you have around or prefer can be used instead of the strong blue cheese. 

Serve with a large colourful salad, fish, chicken or steak. 

Serves two as a main or four as a side dish. 

2 large baking potatoes (700g)
25g unsalted butter 
2 tbsp cream cheese 
60g Gorgonzola 
200g baby spinach leaves 
20g toasted walnuts
salt and pepper 

1. Preheat oven to 220C fan. 
   
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. Remove from the oven and slice the potatoes in half, length ways. Scoop the flesh out into a medium bowl, setting the skins aside on the tray for later. Roughly mash the potato with 20g butter, the cream cheese, Gorgonzola, 1/2 teaspoon of salt and a generous grind of pepper, and set aside. 
3. Take the remaining 5g of butter and divide it between the potato cavities. Sprinkle with a generous pinch of salt and return to the oven for 8 minutes, for the skin to become crisp. remove from the oven and set aside. 
4. Place a medium saucepan, filled with water. Once boiling, add spinach for about 10-15 seconds, just to wilt. Drain the spinach, squeezing out as much of the water as possible. Stir into the potato flesh, to combine, then spoon the mash back inside the empty skins, piled high.
   
5. Bake for another 15mins, until the top of the mash is crisp and browned. 
6. Remove from the oven, sprinkle with walnuts, if using, and serve. 

Recipe Adapted from : Ottolenghi