Summary

Ingredients

• 6 potato (s)
• 300 g double cream cheese
• 150 g cheese (Goronzola)
• 2 egg (s), including the yolk
• 1 bunch chives
• 1 iceberg lettuce
• 1 salad (radicchio)
• 5 tablespoon vinegar (red wine vinegar) for the marinade
• 3 tablespoon vegetable stock for the marinade
• 8 tablespoons oil (olive oil), for the marinade
• 1 teaspoon salt to taste
• 1 teaspoon pepper to taste

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Instructions

1. Wash the potatoes thoroughly and cook with the skin on for about 30-35 minutes.
2. Mix the cream cheese, Gorgonzola and egg yolks together. Wash the chives, pat dry and cut into fine rolls (with scissors or a knife). Mix into the cheese mixture and season with salt and pepper.
3. Drain the potatoes and let them cool down a little. Then cut in half lengthways. Hollow out the potato halves with a teaspoon or ball cutter. Mash the potato innards and stir into the cheese mixture. The mixture is now filled into the potatoes and baked at 200 degrees for about 15-20 minutes (don`t forget to preheat!)
4. In the meantime, clean, wash and pluck the radicchio and the iceberg lettuce (you can also cut it, but I pluck it). Mix in the marinade ingredients and pour over the salad and garnish on the plates. Then distribute 3 potato halves on each plate and garnish with parsley and chives.