(NC)—These elegant, mini potatoes deliver big flavour with the delicious combination of gorgonzola, walnuts, chives and bacon.
15 mini potatoes (red or white skinned) 15
1 tbsp olive oil 15 mL
1 cup sour cream 250 mL
1/2 cup crumbled gorgonzola (or any blue cheese) 125 mL
1 cup toasted California walnuts, chopped 250 mL
1/4 cup finely chopped chives, divided 50 mL
2 strips cooked bacon, crumbled 2
1/2 tsp each coarse salt and fresh cracked pepper 2 mL
Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
Preheat oven to 400°F (200°C).
Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a rimmed baking sheet.
Bake potatoes until just tender, about 15 minutes. Remove from oven and let cool completely.
Filling: In a medium bowl, combine the sour cream, gorgonzola, walnuts, half of the chives, bacon, salt and pepper and stir well.
Cut a thin slice off rounded end of each potato so that it will sit upright. Turn the potatoes over and, using melon baller or small spoon, scoop out some of the centre of each potato and add it to the filling mixture and stir. Stuff potato shells with heaping amount of the filling and arrange potatoes on a rimmed baking sheet. Bake for 10 to 15 minutes or until potatoes are completely cooked and filling is warmed through.
Garnish potatoes with the remaining chives. Serve immediately.
Makes 30 pieces.
PER SERVING (2 pieces): about 160 cal, 4 g pro, 9 g fat (3 g sat. fat), 16 g carb, 3 g fibre, 15 mg chol, 150 mg sodium. %RDI: 4% calcium, 4% iron, 4% vit A, 30% vit C.
Source: walnutinfo.com
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