Blue Cheese-Chive Stuffed Potatoes
This mini baked potato appetizer requires minimal prep time and not too much last minute attention, making it a great choice for casual entertaining. Try to find potatoes that are about 1-1/2-inches in diameter or smaller so that your guests can handle them as finger food if need be.
- 1-1/2 lbs small red potatoes (about 16)
- 2 tablespoons vegetable oil
- 1 teaspoon Kosher salt
- 1/3 cup crumbled blue cheese
- 1/2 cup sour cream
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon Dijon-style mustard
- 2 tablespoons fresh chives, chopped
Preheat the oven to 375°F.
Scrub the red potatoes and pat dry. Place them, whole, in a large bowl and add the vegetable oil and salt. Toss to coat thoroughly and arrange them on a baking sheet in a single layer. Bake for 45 to 50 minutes, or until the potatoes are completely tender when pierced with a knife.
While the potatoes are baking, combine the blue cheese, sour cream, white pepper, Dijon-style mustard and 1 tablespoon of the chives in a small bowl. Mix well and set aside to come to room temperature.
Remove the potatoes from the oven and cut an X-shape into the top of each one, about 1/4-inch down. Pinch the potato from the bottom in order to separate the four sections at the top.
Divide the blue cheese/sour cream mixture among the potatoes. Sprinkle with the remaining chives and serve immediately.
Makes 8 servings
For an easy variation, replace the blue cheese with some finely shredded cheddar and add a teaspoon of fresh horseradish and a tablespoon of finely minced, cooked bacon.