GORGONZOLA AND BACON STUFFED MINI POTATOES
These gorgonzola and bacon stuffed mini potatoes make the perfect starter or appetizer; their adorable size makes it possible to eat them in one bite at your New Year's or Christmas celebration. Be inspired and try them today!
Categories Appetizer
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven at 375°F.
- Thoroughly wash the potatoes with a brush before cooking them, set them in a bowl and cover with plastic wrap. Microwave for 8 minutes. Check that they're cooked, poking them with a thin knife. Let cool until you're able to comfortably work with them.
- To make the cooking process even easier, you can purchase potatoes that already come in a bag, ready to steam. In this case, cook them in the microwave on high for about 5 minutes.
- Cut each potato in half. Remove the core, or insides with a small teaspoon, leaving a thin layer of potato, being careful not to break the tender skin. Arrange the potatoes, skin down, on a baking sheet.
- In a large container, add the potato (insides), gorgonzola cheese and cream cheese. Mix with a beater until creamy.
- Add the sour cream, bacon and chives. Mix, this time with a spatula.
- Fill the potato skins with the potato stuffing and sprinkle with parmesan cheese. You can prepare the potatoes beforehand and cook au gratin immediately before serving.
- Bake for 5-10 minutes, until the cheese is golden-brown.
Nutrition Facts : ServingSize 1 Serving
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 STUFFED POTATOES
These elegant mini potatoes deliver big flavour with a delicious combination of Gongonzola, walnuts, chives and bacon.
Provided by Chef mariajane
Categories Potato
Time 30m
Yield 30 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a rimmed baking sheet.
- Bake potatoes until just tender, about 15 minutes. Remove from oven and let cool completely.
- Filling: In a medium bowl, combine sour cream, Gorgonzola, walnuts, half of the chives, bacon, salt and pepper and stir well. Cut a thin sliver off rounded end of each potato so that it will sit upright.
- Turn potatoes over and , using melon balller or small spoon, scoop out some of the center of each potato and add it to the filling mixture and stir.
- Stuff potato shells with a heaping amount of he filling and arrange potatoes on rimmed baking sheet.
- Bake for 10-15 minutes or until potatoes are completely cooked and filling is warmed through through. Garnish potatoes with remaining chives. Serve immediately.
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