These miniature potatoes make the perfect finger food. Use a strong-flavored Cheddar or feta instead of Gorgonzola for a nice twist!
Ingredients
- 20 small new potatoes
- 0.25 cups vegetable oil
- coarse sea salt to taste
- 0.5 cups sour cream
- 0.25 cups crumbled Gorgonzola cheese
- 2 tablespoons chopped fresh chives
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
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.
-
3
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
Per serving
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