1) Scrub the potatoes well and let them drain. Don't peel them. We want a crispy skin. Fill a pan with water and add salt. Bring the water to a good boil. Then add the drained potatoes.

2) Cook the potatoes for about 8 to 10 minutes or until almost cooked through. Drain and let the potatoes cool down fully in the fridge.

3) Lightly grease a baking tray with the olive oil and place the potatoes on it.

4) With a sharp knife slice the potatoes open lengthwise about halfway and carefully pry them open. Make sure the bottom part is still intact more or less.

5) Season the cooled potatoes with a good dash of freshly ground black pepper and sprinkle the dried herbs evenly on each of them. Don’t add any salt because the blue cheese is salty enough here. Crumble the blue cheese up and top the potatoes with it.

6) Season with extra pepper to taste. Grill the blue cheese potatoes under a hot grill for a couple of minutes until the cheese starts to melt nicely. In the meantime chop the walnuts up finely (you can roast them in a small pan first if you like). Remove the potatoes from the grill and divide them over warm plates. Sprinkle the potatoes with the freshly chopped parsley and the walnuts. Serve hot.