Best 2 Mini Gorgonzola Stuffed Potatoes Recipes
If you're searching for a delectable and elegant dish to serve at your next gathering or elevate a regular dinner into a culinary masterpiece, look no further than our guide to the art of preparing mini gorgonzola stuffed potatoes. This recipe combines the creamy richness of gorgonzola cheese, the earthy flavors of potatoes, and the tantalizing aroma of herbs to create a finger food that strikes the perfect balance between sophistication and comfort. So, prepare to embark on a flavor-filled journey as we take you through the steps of crafting these irresistible mini masterpieces.
Check out the recipes below so you can choose the best recipe for yourself!
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 the best flavor, use high-quality Gorgonzola cheese.
- Use small potatoes for this recipe, such as baby potatoes or new potatoes.
- Prick the potatoes with a fork before baking to help them cook evenly.
- Be careful not to overcook the potatoes, or they will become dry and mealy.
- If you don't have any heavy cream on hand, you can substitute milk or sour cream.
- Sprinkle some chopped fresh chives or parsley over the potatoes before serving for a pop of color and flavor.
Conclusion:
These mini Gorgonzola-stuffed potatoes are a delicious and easy appetizer or side dish that is perfect for any occasion. They are sure to be a hit with your guests!
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