Step 1

In a saucepan add the cream and the pieces of Gorgonzola. Season with salt and pepper and cook over medium heat for approx. 10 minutes.

Step 2

Once the texture is thick, remove from the heat and set aside.

Step 3

Put the leftover baked potatoes on an oiled baking tray, add the Gorgonzola sauce, sprinkle the breadcrumbs and season with salt and pepper.

Step 4

Preheat the oven on grill mode and cook for 5/10 minutes, until the breadcrumbs are golden brown.

Step 5

Serve the potatoes hot, and garnish with fresh thyme.