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Yotam Ottolenghi’s recipe for spinach and gorgonzola-stuffed jacket potatoes

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A hearty meal in itself, or a tasty side dish alongside a simple steak and fresh green salad

I love the strong blue cheese here, but use any other cheese you have. This is either a meal in itself, or works well alongside a simple steak and fresh green salad. The walnuts are optional, but they do add a welcome crunch.

Serves 2 as a main, or 4 as a side
baking potatoes 2 large (700g)
unsalted butter 25g
double cream 3 tbsp
gorgonzola 60g
baby spinach leaves 200g
walnut halves 20g, lightly toasted and broken up into 1cm pieces (optional)

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