Best 2 Gorgonzola Stuffed Mini Potatoes Recipes
Gorgonzola stuffed mini potatoes are a delicious and easy-to-make appetizer or side dish. They are perfect for any occasion, from a casual get-together to a formal dinner party. The creamy, tangy filling pairs perfectly with the crispy potato skin, and they are sure to be a hit with everyone who tries them.
Let's cook with our recipes!
GORGONZOLA STUFFED MINI POTATOES
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
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
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
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 :
Tips:
- For a crispier potato skin, roast the potatoes uncovered for the last 10 minutes of cooking.
- If you don't have a muffin tin, you can also bake the potatoes in a greased 9x13 inch baking dish.
- To make the potatoes ahead of time, bake them according to the recipe and then let them cool completely. Store the potatoes in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the potatoes in a preheated oven at 350 degrees Fahrenheit for about 15 minutes, or until heated through.
Conclusion:
Gorgonzola-stuffed mini potatoes are a delicious and easy-to-make appetizer or side dish that is perfect for any occasion. With a few simple ingredients, you can create a dish that is sure to impress your guests. So next time you're looking for a new recipe to try, give these gorgonzola-stuffed mini potatoes a try. You won't be disappointed!
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