- 6 potatoes (large, waxy and about 200 g each)
- 300 grams Herb cream cheese
- 150 grams Gorgonzola
- 2 egg yolks
- 1 bunch Chives
- 1 small Iceberg lettuce
- 1 small Radicchio
- 3 tablespoons White vinegar
- 4 tablespoons olive oil
- 3 tablespoons Vegetable broth
- freshly ground peppers
- Chives (to garnish)
- parsley (to garnish)
Rinse the potatoes and boil for about 25-30 minutes.
Combine the cream cheese with gorgonzola and egg and mix well. Season with salt and pepper and stir in the chives.
Drain the potatoes and allow the water to evaporate. Cut in half lengthwise.
Hollow out the potato halves with a small spoon, leaving an edge. Mash the potato with the cheese mixture.
Fill the potato skins with the filling and place on a greased baking sheet.
Bake in a preheated oven at 200°C (approximately 400ºF) for 10-15 minutes.
Rinse the salad and shake dry. Tear into bite-sized pieces.
Season the vinegar with salt and pepper and mix with the vegetable broth. Stir in the oil and drizzle over the salad.
Arrange the salad on plates along with the potato halves. Serve garnished with chives and parsley leaves.