Gorgonzola Stuffed Potatoes

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Yield: Makes 6 servings

Ingredients

6 medium Yukon gold or red potatoes

2 tablespoons vegetable oil

2 tablespoons salt

1/3 cup crumbled gorgonzola or blue cheese

1/3 cup heavy cream

1 teaspoon pepper

1/4 cup chopped chives for garnish

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Preparation Method

Position oven rack to rack position 3. Preheat Wolf oven in BAKE at 350°F.
Wash and dry potatoes, and place in large mixing bowl. Toss with oil and salt.
Wrap each potato individually with aluminum foil and place on baking sheet.
Bake for 45 minutes, or until toothpick can be inserted in potato with ease.
Remove potatoes from oven, remove foil, and allow them to cool enough to touch.
With a knife, cut quarter-sized holes in the top of each potato skin and discard.
With a small spoon, hallow out each potato. Reserve the potato flesh in a separate medium mixing bowl.
Mix cheese, cream and pepper with reserved potato. Stuff potato shells with this mixture, mounding mixture on top.
Position oven rack to rack position 5.
Return potatoes to baking sheet. Touch or turn oven to BROIL 1.
Broil 5 minutes or until golden brown. Serve warm.