Gorgonzola Stuffed Mini Potatoes

4.3

(13)

9 Reviews

5 Photos

These miniature potatoes make the perfect finger food. Use a strong-flavored Cheddar or feta instead of Gorgonzola for a nice twist!

Submitted by France C

Published on September 11, 2012

5

Prep Time:

5 mins

Cook Time:

45 mins

Additional Time:

10 mins

Total Time:

1 hr

Servings:

5

Yield:

5 servings

Jump to Nutrition Facts

Ingredients

20 small new potatoes
¼ cup vegetable oil
coarse sea salt to taste
½ cup sour cream
¼ cup crumbled Gorgonzola cheese
2 tablespoons chopped fresh chives

Directions

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 (per serving)

453	Calories
18g	Fat
65g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 453
% Daily Value *
Total Fat 18g	23%
Saturated Fat 6g	30%
Cholesterol 17mg	6%
Sodium 166mg	7%
Total Carbohydrate 65g	24%
Dietary Fiber 8g	29%
Total Sugars 3g
Protein 10g	19%
Vitamin C 73mg	82%
Calcium 108mg	8%
Iron 4mg	21%
Potassium 1587mg	34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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