Description
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
- 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.
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 5