Mini Potatoes Filled with Gorgonzola

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Arrange the potatoes in a single layer on a baking sheet; drizzle with the oil and toss to coat. Season with salt. Place the potatoes in the preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes.

3. 3

   Using a small knife, cut a cross in the top of each potato; press the sides firmly to open. Mix the sour cream and Gorgonzola in a small bowl. Spoon a generous amount of the cheese mixture onto each potato; garnish with chives. Serve hot or at room temperature.

• Calories 253.0 kcal Moderate
• Protein 4.63 g Low Source
• Carbs 22.26 g Moderate
• Total Fat 16.66 g High
• Saturated Fat 5.47 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 20.53 mg Moderate
• Sodium 69.45 mg Low Source
• Fiber 1.76 g Low Source
• Sugar 1.7 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 65.41 mg Low Source
• Iron 0.94 mg Low Source
• Potassium 545.4 mg Moderate
• Vitamin A 7.34 mcg_rae Low Source
• Vitamin C 23.81 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛