GORGONZOLA and Parmesan STUFFED POTATOES with radicchio, a simple and tasty appetizer perfect for the holidays, a great idea for Christmas that can be made in advance.
A simple, creamy, and fragrant appetizer that seems like it came from a restaurant but is ready in half an hour! Perfect for Christmas celebrations, but also for those impromptu dinners where you want to impress without complicating things.
Today I felt like having something warm and melty, and since I had some large potatoes, a bit of leftover gorgonzola, and some radicchio in the pantry, I decided to combine everything and see what happened. Well… spoiler: love happened.
The oven-baked potatoes stuffed with gorgonzola and parmesan are a flavor bomb, creamy on the inside and golden on the outside, with the radicchio adding that slight bitterness that balances everything. They are perfect as a Christmas appetizer or a vegetarian main dish, perhaps accompanied by a nice crunchy salad.
The preparation is very simple: cook the potatoes, hollow them out, mix the flesh with mild gorgonzola, parmesan, a bit of chopped radicchio, and a drizzle of extra virgin olive oil, then fill the shells and put them in the oven for an irresistible gratin.
After 20 minutes you have a dish that smells like a celebration, with that golden crust that makes you want to dig in with a spoon.
Follow me in the kitchen today there are gorgonzola and parmesan stuffed potatoes.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients
- 2 potatoes
- 3/4 oz gorgonzola
- 3/4 oz grated parmesan
- radicchio
- pepper
- salt
- breadcrumbs
Steps
Boil the potatoes, peel them and cut them in half lengthwise.
Scoop out the potatoes with a spoon and place the mash in a bowl, add the gorgonzola, parmesan, salt, and pepper and mix. If needed, add a bit of cream or milk.
Cut the radicchio into strips and sauté it in a pan for a few minutes with a drizzle of oil.
Stuff the potato shells with the radicchio and the potato-gorgonzola mix, sprinkle with pepper, parmesan, breadcrumbs, and a drizzle of oil.
Bake again at 356°F for 5-6 minutes or in a pan with the lid closed or in a fryer at 338°F for 3-4 minutes.
Bon appétit
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GORGONZOLA and Parmesan STUFFED POTATOES
Tasty tip:
If you want to make them even more irresistible, add a bit of chopped walnuts or crispy speck on top before baking. I promise, the contrast between the creamy cheese and the crunchy nuts is applause-worthy.
And if you want a lighter version, you can replace half of the gorgonzola with some creamy ricotta: you’ll still have a super smooth texture but with less fat.
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FAQ GORGONZOLA and Parmesan STUFFED POTATOES
Can I make them in advance?
Yes! You can fill them and store them in the fridge until the next day, then just heat them in the oven before serving.
Can I use other cheeses?
Of course! Try taleggio, brie, or smoked scamorza for a different but still delicious flavor.
Can gorgonzola and parmesan stuffed potatoes be enriched in other ways?
Definitely! If you don’t like radicchio, you can use mushrooms, arugula, spinach, you can replace parmesan with melty provola, add speck, or smoked bacon.
