These tiny potatoes are ideal as a finger snack. Gorgonzola can be replaced with a strong-flavored Cheddar or feta for a wonderful change.
| Prep Time: | 5 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 5 |
| Yield: | 5 servings |
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
Instructions
- 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 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 8 g |
| Protein | 10 g |
| Saturated Fat | 6 g |
| Sodium | 166 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
awesome, made it as per directions (scooped out some) & got oooh’s and ahhh’s at first glance then just yummys ti l they were all gone…and the topping options are endless…
I took these to a function and everyone said how good they were! I had to use a bit bigger potatoes, but it worked just fine. 🙂
A very simple dish with an elegant presentation; this was a big winner in our house! I couldn’t believe how easy it was to throw together and the result was quite delicious! My only substitution was to use Greek yogurt in place of the sour cream.
Made these at a friends house yesturday. We used 1/2 cup crumbled gorgonzola instead of 1/4 cup and topped them with carmelized onions instead of chives. They were sooo yummy I will make them again!
good.
I love gorgonzola so this recipe was right up my alley. I did make some modifications by cutting the potatoes in half, removed the filling and mixed it with sour cream, gorgonzola as well as some cooked bits of chourico and couple tbsp of garlic cream cheese. I stuffed the potatoes with the filling and baked them. Afterwards I topped it with caramelized onions and they were absolutely amazing. Thanks for a great base recipe! 🙂
I used yams and feta cheese very delicious.
Pretty good potato recipe! I skipped the chives as I had none and changed the oven temp to 400 and baked the potatoes for a little more than 40 minutes. Thanks for the recipe.
I scoop out some of the baked potato and combine it with the cheese mixture, then spoon it back into the potato shell. In addition to topping then with chives, try crumbled cooked (real) bacon.