MINI BAKED POTATOES WITH BLUE CHEESE
These miniature potatoes make the perfect finger food before an informal dinner party. From "Appetizers, Finger Food, Buffets & Parties" cookbook. Variation: Use a strong-flavored cheddar in place of the blue cheese.
Provided by ScrappieDoo
Categories Low Protein
Time 50m
Yield 20 appetizers
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Wash and dry the potatoes. Toss with oil in a bowl to coat.
- Dip the potatoes in the coarse salt and coat lightly. Spread on a baking sheet and bake 45-50 minutes or until tender.
- In a small bowl, combine sour cream and blue cheese, mixing them well.
- Cut a cross in the top of each potato. Press firmly with fingers to open up potatoes.
- Top each potato with a generous spoonful of blue cheese mixture. Garnish with chives. Serve hot or at room temperature.
Nutrition Facts : Calories 173.3, Fat 4.6, SaturatedFat 1.5, Cholesterol 3.8, Sodium 36.8, Carbohydrate 30, Fiber 3.8, Sugar 1.4, Protein 4
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