These miniature potatoes make the perfect finger food. Use a strong-flavored Cheddar or feta instead of Gorgonzola for a nice twist!
Ingredients
- new potatoes: 20 piece
- vegetable oil: 0.25 cup
- coarse sea salt: (to taste)
- sour cream: 0.5 cup
- crumbled Gorgonzola cheese: 0.25 cup
- fresh chives: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
