Gorgonzola Stuffed Mini Potatoes Food

GORGONZOLA STUFFED MINI POTATOES

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.

GORGONZOLA AND BACON STUFFED MINI POTATOES

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.

MINI BAKED POTATOES WITH BLUE CHEESE

Steps:

• Preheat oven to 350°F Wash and dry the potatoes. Toss with oil in a bowl to coat.
• Dip the potatoes in the coarse salt and coat lightly. Spread on a baking sheet and bake 45-50 minutes or until tender.
• In a small bowl, combine sour cream and blue cheese, mixing them well.
• Cut a cross in the top of each potato. Press firmly with fingers to open up potatoes.
• Top each potato with a generous spoonful of blue cheese mixture. Garnish with chives. Serve hot or at room temperature.

STUFFED BABY RED POTATOES

Steps:

• Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.), In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika., Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until a thermometer reads 160°, 12-18 minutes.

MINI STUFFED POTATOES

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.