Wash the potatoes and boil them until they are tender. Set aside and let them cool down. Cut them in half and empty them keeping the puree in a bowl. Mash the puree together with Roquefort cheese using a fork.
Peel and grate the carrots and put them in a bowl. Julienne the spring onion and mix with the carrots. Add chopped walnuts and season with salt and pepper.
Fill each potato half with carrots, spring onion and walnuts and cover with the cheese mix.
Place the potatoes on baking tray greased with oil and cover them with foil. Bake for 20 minutes at 200º.
Recipes
VEGETABLE AND WALNUT STUFFED POTATOES
Ingredients
- 4 medium potatoes
- 3 fresh carrots
- 200gr roquefort cheese
- 8 o 10 Borges Walnuts
- 1 spring onion
- Salt
- Black pepper
Step by step
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Step 1