Summary

Ingredients

• 6 potato (s), waxy, 200 g each
• 300 g double cream cheese with herbs
• 150 g Goronzola
• 2 egg yolks
• 1 bunch chives
• salt
• Pepper, freshly ground
• 1 iceberg lettuce
• 1 radicchio
• 5 tablespoon vinegar (red wine vinegar)
• 4 tablespoon vegetable broth
• 8 tablespoon olive oil

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Instructions

1. Cook the potatoes in their skins for 30-35 minutes.
2. Beat the cream cheese with the Gorgonzola and egg yolks until smooth. Wash the chives, pat dry and cut into fine rolls. Mix into the cheese mixture and season with salt and pepper.
3. Drain the potatoes, let them cool down a little and cut in half lengthways.
4. Scoop out the potato halves with a teaspoon. Mash the inside of the potatoes with a fork and mix into the cheese mixture. Season everything well again.
5. Fill the potato halves with the cheese mixture and place on a greased baking sheet. Bake in a preheated oven at 200 degrees for 15-20 minutes.
6. Clean, wash and tear the iceberg lettuce and radicchio and drain well. Mix the vinegar with the oil and the vegetable stock and season with salt and pepper and pour over the salad and mix everything together. Divide the salad on plates and place 3 potato halves on each. Garnish with chives.