BLUE CHEESE POTATOES
Roasted potato wedges tossed with blue cheese dressing and fresh blue cheese. If you prefer other taste pairings, use your favorite salad dressing and cheese combination to create your own new recipe. You can substitute 1 lb. 4 oz. of peeled potatoes cut into wedges, if desired.
Provided by KittyKitty
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Drizzle potatoes with oil, tossing to coat. Place potatoes evenly in a 13x9 inch baking dish.
- Bake at 450 for 25 minutes.
- Transfer potatoes to serving bowl. Toss with dressing and pepper. Sprinkle with blue cheese.
- Feta Cheese Potatoes: Substitute Ranch dressing for blue cheese, and crumble feta cheese instead of blue cheese.
Nutrition Facts : Calories 302, Fat 21.9, SaturatedFat 5.1, Cholesterol 11.5, Sodium 459.7, Carbohydrate 22.5, Fiber 2.6, Sugar 2, Protein 5.6
BLUE CHEESE STUFFED FINGERLING POTATOES
I bought some lovely fingerling potatoes at the farmers' market and in looking for a different recipe for them, found this on-line on a potato growers' website.
Provided by iris5555
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°.
- Wash potatoes in cool water, pat dry, and brush with olive oil.
- Place potatoes in a glass baking dish.
- Sprinkle with salt and pepper and bake in center of oven for 20 minutes or until golden brown and tender. (Mine took longer.)
- Remove from oven, and with a knife cut an X on the top of each potato.
- Gently squeeze sides of potatoes until centers spread out to form a small well.
- Stuff a small amount of blue cheese, bacon and green onion into the well of each potato.
- Serve immediately.
Nutrition Facts : Calories 144.8, Fat 13.8, SaturatedFat 5.1, Cholesterol 21.7, Sodium 452, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 4.5
PERFECT FINGERLING POTATOES
Steps:
- In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.
STUFFED BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY
Categories Potato Side Bake Blue Cheese Rosemary Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Pierce potatoes with fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops.
- Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 1 day ahead. Cover and chill.)
- Preheat oven to 400°F. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle 1 teaspoon blue cheese over each and serve.
ROASTED POTATOES WITH WARM BLUE CHEESE SAUCE
Provided by Geoffrey Zakarian
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the potatoes: Preheat the oven to 425 degrees F.
- In a large bowl, toss the potatoes with the olive oil, rosemary, lemon zest and juice and some salt and pepper. Transfer to a baking sheet and roast until tender, about 35 minutes.
- For the blue cheese sauce: While the potatoes are cooking, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking constantly, until the flour begins to toast, about 3 minutes. Add the rosemary and nutmeg and cook, whisking, for 15 seconds more. Add the milk, bring to a simmer, reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese and 2 tablespoons of the chives.
- Transfer the potatoes to a large bowl. Top with the cheese sauce and garnish with the minced Fresno, torn parsley and remaining chives.
BLUE CHEESE-STUFFED POTATOES WITH BUFFALO CHICKEN TENDERS
A delicious, and time friendly dish perfect for movie night or a sports weekend!! (Or anytime you have the craving for buffalo sauce and blue cheese). Yummy RR creation!
Provided by Mommy Diva
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven 400°F.
- Place the potatoes on a baking sheet and drizzle with some EVOO.
- Poke them with a fork, sprinkle with some salt and then bake in the oven for 40 minutes or until the potatoes are tender.
- Remove the potatoes from oven, cut in half lengthwise then carefully scoop out the flesh from each half, preserving the integrity of the skin halves when cool enough to handle.
- Place the scooped out potato flesh in a bowl and mash with the milk, adding just a little at a time.
- Mix in the blue cheese and scallions and season with salt and pepper.
- Stir to combine everything but try to avoid mashing up the cheese too much.
- Divide the potato/cheese mixture evenly among the potato skins and return them to the oven to melt the cheese and crisp up the top, about 5 minutes.
- Once the potatoes are back in the oven, preheat a large nonstick skillet over medium-high heat with about 3 tablespoons of oil. Add the chicken, salt, pepper and garlic, and cook, stirring every now and then for 5-6 minutes or until cooked through.
- Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
- To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture.
- Serve a dollop of sour cream if desired, and carrots and celery alongside.
- Enjoy!
Nutrition Facts : Calories 649.3, Fat 33.2, SaturatedFat 13.5, Cholesterol 190.6, Sodium 989.4, Carbohydrate 31, Fiber 3, Sugar 1.9, Protein 55.5
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
CRISPY BLUE CHEESE POTATOES
Not exactly low carb but a great addition to a grilled steak, tossed salad and a glass of your favorite red wine. Enjoy!
Provided by Martini Guy
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss potato wedges with olive oil.
- Season with salt and pepper.
- Place in baking dish.
- Bake at 400 degrees for about 30 minutes or until tender.
- Mix blue cheese, bacon and cheddar cheese; sprinkle over potatoes.
- Bake until cheeses are melted.
Nutrition Facts : Calories 458, Fat 36.2, SaturatedFat 13.6, Cholesterol 59.7, Sodium 684.6, Carbohydrate 18.8, Fiber 1.9, Sugar 1.2, Protein 14.1
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