Mini Potatoes Filled with Gorgonzola
Mini Potatoes Filled with Gorgonzola deliver creamy, tangy richness in a bite-sized package. Tender roasted new potatoes are topped with a cool sour cream and crumbled Gorgonzola blend, then finished with fresh chives for a bright, oniony lift. Perfect for parties or as an elegant starter, each piece balances salt, creaminess, and a gentle bite of blue cheese.
- Prep5 mins
- Cook45 mins
- Serves5
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 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
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 🥛