GORGONZOLA STUFFED MINI POTATOES
These miniature potatoes make the perfect finger food. Use a strong-flavored Cheddar or feta instead of Gorgonzola for a nice twist!
Provided by France C
Categories Appetizers and Snacks Tapas
Time 1h
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 165.8 mg, Sugar 2.9 g
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Issa Jalloul
[email protected]I'm not a huge fan of gorgonzola, but I thought these were still pretty good. The potatoes were crispy and the filling was flavorful.
Tony Tobachiba Yerevick
[email protected]These were amazing! I used baby Yukon Gold potatoes and they were the perfect size. The gorgonzola was creamy and flavorful, and the walnuts added a nice crunch.
Lebo Rampedi
[email protected]I thought these were just okay. The flavor was good, but the potatoes were a bit dry.
Shawn Tate
[email protected]These were really easy to make and they turned out great! I'll definitely be making them again.
Anju Ramjali
[email protected]I'm not usually a fan of blue cheese, but I loved these potatoes. The gorgonzola was mild and creamy, and it paired perfectly with the crispy potatoes.
David Goodberlet
[email protected]These were delicious! I used a mix of blue cheese and gorgonzola, and it was the perfect balance of flavors.
Yusuf Bouslahi
[email protected]These were a bit more work than I expected, but they were worth it. They were a big hit at my dinner party.
Joshua Perez
[email protected]I'm not a huge fan of gorgonzola, but I thought these were still pretty good. The potatoes were crispy and the filling was flavorful.
Haroon Abbas
[email protected]These were amazing! I used baby Yukon Gold potatoes and they were the perfect size. The gorgonzola was creamy and flavorful, and the walnuts added a nice crunch.
David Jere
[email protected]I thought these were just okay. The flavor was good, but the potatoes were a bit dry.
wakeel Wakeel mughal
[email protected]These were really easy to make and they turned out great! I'll definitely be making them again.
Evan bmx
[email protected]I found this recipe to be a bit bland. I think it could have used more seasoning.
Shaniya Harry
[email protected]These were a bit too salty for my taste, but overall they were still good.
Bella Williams
[email protected]I'm not usually a fan of blue cheese, but I loved these potatoes. The gorgonzola was mild and creamy, and it paired perfectly with the crispy potatoes.
Ennywealth
[email protected]These were delicious! I used a mix of blue cheese and gorgonzola, and it was the perfect balance of flavors.
Cornelius Muthui
[email protected]I've made these mini potatoes several times now and they're always a crowd-pleaser. The gorgonzola and walnuts give them a really unique and flavorful taste.
Timothy Velasquez
[email protected]These mini potatoes were a hit at my last party! They were so easy to make and everyone loved them.