Blue cheese potato skins with crunchy butter walnuts


These potatoes are perfect for cold evenings when you can’t quite summon the strength to make dinner. The recipe below is for one person.

Make time to fry the walnut pieces;  they add a buttery crunch that makes this meal extra indulgent!

you will need:

1 x large baking potato
20g x butter
1 x tbsp double cream
30g x gorgonzola cheese
2 x handfuls of fresh spinach
a handful of walnuts, broken into pieces


Bake your potato at 220C for about an hour until cooked through.  Take them out the oven, cut in half and scoop out the potato from the skins into a bowl. Pop the skins to one side.

Add a knob of butter, the cheese and a good pinch of salt and pepper to the potato. Add cream here if you tolerate lactose. Stir well and dollop back into the skins.

Put your potato skins back on the baking tray and brush a little melted butter on each of the skins. Pop into the oven to crisp up for 5 minutes more.

While they’re crisping, add spinach to a pan of boiling water until wilted. It should only take half a minute! Drain the spinach, squeezing as much water out of it as possible. If you’re skipping the cream in this recipe, don’t worry too much about squeezing the water out completely, as this will help loosen your potato filling!

Remove the skins from the oven. Add the spinach to the potato mixture, stir well and dollop back into the potato skins once. Pop back into the oven for a further 10 minutes until the tops look crispy.

One last thing to do … pop another knob of butter into a small frying pan and allow to melt on a high heat, browning it slightly. Drop your walnut pieces in and fry for half a minute, tossing constantly to stop them from burning!

Scatter the walnut pieces over your potatoes once they look irresistibly crispy and serve with some leaves.