Baby Baked Potatoes With Bleu Cheese Topping Recipes

MINI BAKED POTATOES WITH BLUE CHEESE

Steps:

• Preheat oven to 350°F Wash and dry the potatoes. Toss with oil in a bowl to coat.
• Dip the potatoes in the coarse salt and coat lightly. Spread on a baking sheet and bake 45-50 minutes or until tender.
• In a small bowl, combine sour cream and blue cheese, mixing them well.
• Cut a cross in the top of each potato. Press firmly with fingers to open up potatoes.
• Top each potato with a generous spoonful of blue cheese mixture. Garnish with chives. Serve hot or at room temperature.

ROASTED POTATOES WITH WARM BLUE CHEESE SAUCE

Steps:

• For the potatoes: Preheat the oven to 425 degrees F.
• In a large bowl, toss the potatoes with the olive oil, rosemary, lemon zest and juice and some salt and pepper. Transfer to a baking sheet and roast until tender, about 35 minutes.
• For the blue cheese sauce: While the potatoes are cooking, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking constantly, until the flour begins to toast, about 3 minutes. Add the rosemary and nutmeg and cook, whisking, for 15 seconds more. Add the milk, bring to a simmer, reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese and 2 tablespoons of the chives.
• Transfer the potatoes to a large bowl. Top with the cheese sauce and garnish with the minced Fresno, torn parsley and remaining chives.

TWICE-BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY

Steps:

• Preheat oven to 400°F
• Pierce potatoes with toothpick or fork.
• Place on oven rack; bake until cooked through, about 1 hour 15 minutes (or microwave on high until tender, turning once, 10 to 15 minutes).
• Transfer to baking sheet; cool 5 minutes.
• Cut off top third of each potato.
• Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell.
• Scoop flesh from tops; add to bowl. Discard tops.
• Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash.
• Season with salt and pepper.
• Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 2 days ahead. Cover and chill.).
• Preheat oven to 400°F
• Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes.
• Spoon 1 tablespoon sour cream atop each potato.
• Sprinkle 1 teaspoon blue cheese over each potato and serve.
• Variation:.
• For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.
• Do-Ahead:.
• Note that these potatoes keep for two days in the refrigerator.

BABY BAKED POTATOES WITH BLEU CHEESE TOPPING

Steps:

• Wash and dry potatoes.
• Pour oil into bowl, add potatoes.Toss to coat.
• Dip each potato in salt to coat lightly.
• Place potatoes on baking sheet.
• Bake at 350 for 50 minutes or until tender.
• Combine sour cream and bleu cheese.
• Cut a cross in top of each potato; open.
• Top each potatoe with a spoonful of cheese,.
• sprinkle with chives.