Best Mini Gorgonzola Stuffed Potatoes Recipes

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GORGONZOLA STUFFED MINI POTATOES



Gorgonzola Stuffed Mini Potatoes image

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

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

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

MINI GORGONZOLA STUFFED POTATOES



Mini Gorgonzola Stuffed Potatoes image

Give twice-baked potatoes a tasty twist by using red potatoes, filling with a rich, creamy filling and serving as an elegant appetizer.-Janis Scharnott, Fontana, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 4 dozen.

Number Of Ingredients 11

48 small red potatoes
4 ounces cream cheese, softened
1/3 cup sour cream
1/4 cup butter, softened
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups (6 ounces) crumbled Gorgonzola cheese
4 thick-sliced bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
2 tablespoons minced chives

Steps:

  • Scrub potatoes; place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain., When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells. Cut thin slices from potato bottoms to level if necessary., In a large bowl, mash the pulp with cream cheese, sour cream, butter, garlic, salt and pepper. Stir in Gorgonzola cheese and bacon. Spoon mixture into potato shells; sprinkle with Parmesan cheese., Place in two ungreased 15x10x1-in. baking pans. Bake at 350° for 10-15 minutes or until heated through. Sprinkle with chives.

Nutrition Facts :

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