for 4 servings
- 4 large, floury potatoes
- olive oil
- 1.333 cups soft Cheese
- 1 cup crumbled Gorgonzola
- 2 tablespoons chopped, mixed Herbs (tarragon, sage, parsley)
- 4 tablespoons sun-dried tomatoes (in olive oil)
Preheat the oven to 200°C (180° fan) 400°F gas 6.
Prick the potatoes several times with a fork. Rub with oil and sprinkle with salt. Place on a baking tray and bake for 1 1/2-2 hours, depending on the size of the potato, until tender.
Mix together the soft cheese, Gorgonzola, herbs and tomatoes.
Cut a cross in the top of each potato, pull apart slightly and fill with the cheese and tomato filling. Return to the oven for a further 5-10 minutes, until the cheese has melted.