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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These elegant mini potatoes deliver big flavour with a delicious combination of Gongonzola, walnuts, chives and bacon. Ingredients:
15 small potatoes (red or white skinned) |
1 tablespoon olive oil |
1 cup sour cream |
1/2 cup crumbled gorgonzola (or any blue cheese) |
1 cup roasted walnut, chopped |
1/4 cup chives, finely chopped, divided |
2 slices bacon, cooked, crumbled |
1/2 teaspoon coarse salt |
1/2 teaspoon fresh cracked pepper |
Directions:
1. Preheat oven to 400°F.
2. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a rimmed baking sheet.
3. Bake potatoes until just tender, about 15 minutes. Remove from oven and let cool completely.
4. Filling: In a medium bowl, combine sour cream, Gorgonzola, walnuts, half of the chives, bacon, salt and pepper and stir well. Cut a thin sliver off rounded end of each potato so that it will sit upright.
5. Turn potatoes over and , using melon balller or small spoon, scoop out some of the center of each potato and add it to the filling mixture and stir.
6. Stuff potato shells with a heaping amount of he filling and arrange potatoes on rimmed baking sheet.
7. Bake for 10-15 minutes or until potatoes are completely cooked and filling is warmed through through. Garnish potatoes with remaining chives. Serve immediately.
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