Mini Baked Potatoes With Blue Cheese Recipes

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MINI BAKED POTATOES WITH BLUE CHEESE



Mini Baked Potatoes With Blue Cheese image

These miniature potatoes make the perfect finger food before an informal dinner party. From "Appetizers, Finger Food, Buffets & Parties" cookbook. Variation: Use a strong-flavored cheddar in place of the blue cheese.

Provided by ScrappieDoo

Categories     Low Protein

Time 50m

Yield 20 appetizers

Number Of Ingredients 6

20 small new potatoes
4 tablespoons vegetable oil
coarse sea salt
1/2 cup sour cream
1/4 cup blue cheese, crumbled
2 tablespoons fresh chives, chopped

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.

Nutrition Facts : Calories 173.3, Fat 4.6, SaturatedFat 1.5, Cholesterol 3.8, Sodium 36.8, Carbohydrate 30, Fiber 3.8, Sugar 1.4, Protein 4

TWICE-BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY



Twice-Baked Potatoes With Blue Cheese and Rosemary image

If you like blue cheese you will LOVE this recipe. It is easy and really great. Awesome with any kind of baked or roasted meat. From Bon Appetit Every-Night Cooking.

Provided by lazyme

Categories     Potato

Time 1h22m

Yield 6 serving(s)

Number Of Ingredients 8

60 ounces russet potatoes, rinsed, dried
1/4 cup sour cream
6 tablespoons sour cream
1/4 cup crumbled blue cheese (packed)
6 teaspoons crumbled blue cheese
1/4 cup butter, room temperature (1/2 stick)
2 garlic cloves, minced
1 1/2 teaspoons chopped fresh 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



Baby Baked Potatoes With Bleu Cheese Topping image

Make and share this Baby Baked Potatoes With Bleu Cheese Topping recipe from Food.com.

Provided by Melaine

Categories     Cheese

Time 1h

Yield 20 serving(s)

Number Of Ingredients 6

20 small new potatoes
1/4 cup canola oil
kosher salt
1/2 cup sour cream
1/4 cup crumbled blue cheese
2 tablespoons chopped fresh chives

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.

Nutrition Facts : Calories 172.1, Fat 4.5, SaturatedFat 1.2, Cholesterol 4.3, Sodium 38.4, Carbohydrate 29.9, Fiber 3.8, Sugar 1.5, Protein 3.9

BLUE CHEESE POTATOES



Blue Cheese Potatoes image

Roasted potato wedges tossed with blue cheese dressing and fresh blue cheese. If you prefer other taste pairings, use your favorite salad dressing and cheese combination to create your own new recipe. You can substitute 1 lb. 4 oz. of peeled potatoes cut into wedges, if desired.

Provided by KittyKitty

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 (1 lb) package refrigerated new potato, wedges
1 tablespoon olive oil
1/2 cup blue cheese dressing
1/2 teaspoon fresh ground black pepper
1/4 cup crumbled blue cheese

Steps:

  • Drizzle potatoes with oil, tossing to coat. Place potatoes evenly in a 13x9 inch baking dish.
  • Bake at 450 for 25 minutes.
  • Transfer potatoes to serving bowl. Toss with dressing and pepper. Sprinkle with blue cheese.
  • Feta Cheese Potatoes: Substitute Ranch dressing for blue cheese, and crumble feta cheese instead of blue cheese.

Nutrition Facts : Calories 302, Fat 21.9, SaturatedFat 5.1, Cholesterol 11.5, Sodium 459.7, Carbohydrate 22.5, Fiber 2.6, Sugar 2, Protein 5.6

SKY BLUE POTATOES (AKA BLUE CHEESE TWICE-BAKED POTATO APPETIZERS



Sky Blue Potatoes (Aka Blue Cheese Twice-Baked Potato Appetizers image

This is my take on a Rachel Ray appetizer from her June/July 2008 issue of Everyday Magazine. What wonderful, yet classic appetizers for a summer BBQ. I mean who DOESN'T love twice baked potatoes. . .and these are little mini bites. Great concept and delish to boot!

Provided by januarybride

Categories     Potato

Time 45m

Yield 4 potato poppers, 12 serving(s)

Number Of Ingredients 7

24 red potatoes, halved lengthwise
2 teaspoons extra virgin olive oil
1 1/2 cups sour cream
1 cup crumbled blue cheese
1/2 cup crumbled cooked bacon
1/4 cup chopped flat leaf parsley (for garnish)
1/4 cup green onion, finely chopped

Steps:

  • Preheat the oven to 400 degrees.
  • In a medium bowl, toss the potatoes with the olive oil.
  • Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes. Let them cool.
  • Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, and green onion.
  • Fill each potato skin with the sour cream mixture and garnish with parsley.

Nutrition Facts : Calories 415.7, Fat 10.6, SaturatedFat 6.1, Cholesterol 21.1, Sodium 198.8, Carbohydrate 69.5, Fiber 7.3, Sugar 4.4, Protein 11.4

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