Gorgonzola Stuffed Mini Potatoes recipe

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Ingredients

20 small new potatoes
¼ cup vegetable oil
coarse sea salt to taste
½ cup sour cream
¼ cup crumbled Gorgonzola cheese
2 tablespoons chopped fresh chives

Nutrition Info

453.4 calories
carbohydrate: 65.3 g
cholesterol: 17.4 mg
fat: 18 g
fiber: 8.1 g
protein: 9.6 g
saturatedFat: 6 g
servingSize: -
sodium: 165.8 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Spread potatoes in a single layer on a baking sheet, drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes.

  3. With a small knife, cut a cross in the top of each potato, press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture, garnish with chives. Serve hot or at room temperature.

Recipe Yield

5 servings

Recipe Note

These miniature potatoes make the perfect finger food. Use a strong-flavored Cheddar or feta instead of Gorgonzola for a nice twist!

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