GORGONZOLA TWICE-BAKED POTATOES WITH BACON
Bacon and gorgonzola make already delicious twice-baked potatoes heavenly.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with fork. Place on oven rack. Bake 1 hour to 1 hour 15 minutes or until tender when pierced in center with fork. Let stand until cool enough to handle.
- Meanwhile, in 12-inch skillet, cook bacon over medium heat 5 to 6 minutes, turning occasionally, until crisp; drain on paper towel.
- Cut each potato lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes, milk and butter with potato masher or electric mixer on low speed until no lumps remain (amount of milk needed will vary depending upon type of potato used). Stir in cheese, green onions and salt. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet. Crumble bacon onto potatoes.
- Bake about 20 minutes or until hot. Garnish with additional sliced green onion tops if desired.
Nutrition Facts : Calories 160, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 2 g, TransFat 0 g
GORGONZOLA STUFFED MINI POTATOES
These miniature potatoes make the perfect finger food. Use a strong-flavored Cheddar or feta instead of Gorgonzola for a nice twist!
Provided by France C
Categories Appetizers and Snacks Tapas
Time 1h
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread potatoes in a single layer on a baking sheet; drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes.
- With a small knife, cut a cross in the top of each potato; press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture; garnish with chives. Serve hot or at room temperature.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 65.3 g, Cholesterol 17.4 mg, Fat 18 g, Fiber 8.1 g, Protein 9.6 g, SaturatedFat 6 g, Sodium 165.8 mg, Sugar 2.9 g
ROASTED POTATOES WITH THYME AND GORGONZOLA
Creamy Gorgonzola cheese turns this basic potato recipe into a savory and spectacular side! Try this with all your favorite entrees. Virginia Sturm - San Francisco, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a large bowl, combine first five ingredients. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, 20-25 minutes or until potatoes are tender, stirring once. Sprinkle with cheese.
Nutrition Facts : Calories 150 calories, Fat 7g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 297mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
POTATO BOATS
Make and share this Potato Boats recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Scrub potatoes.
- rub with a little vegetable oil to make skins softer.
- Pierce skin with fork to allow steam to escape.
- Bake at 400 degrees until tender for about 50 to 60 minutes.
- Cool potatoes for 10 minutes.
- Cut potato in half and carefully scoop out pulp, leaving shells intact.
- In a large bowl, mash potatoes using a potato masher to remove lumps.
- Heat margarine and milk until margarine melts and beat into potatoes.
- Beat in sour cream, salt and pepper.
- Spoon into potato shells and brush with melted butter.
- Top each potato with cheddar cheese and chives.
- Place in oven until cheese melts on top.
Nutrition Facts : Calories 381.7, Fat 10.4, SaturatedFat 4.7, Cholesterol 17.2, Sodium 401.6, Carbohydrate 65.8, Fiber 8.2, Sugar 3.4, Protein 8.4
ROASTED POTATOES WITH GORGONZOLA CHEESE SAUCE
Oh my gosh! So good! But by accident:) I made some herbed roasted potatoes and at the same time I had made some Gorgonzola cheese sauce for dipping steak. However after making the potatoes I got the idea to dip one in the cheese sauce. It was awesome. I knew I had an instant success. I poured the sauce over the potatoes and my company raved!!
Provided by OzzyandHarriet
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil the potatoes whole until they are just tender. (Let them cool).
- Bring the heavy cream to a boil in medium saucepan. Continue to boil over medium heat, (somewhat rapid boil), for a full 45 minutes. It should thicken nicely. Make sure you stir and watch that is does not overboil or you'll have a mess.
- Remove from heat and add the cheeses, pepper and parsley. Whisk together and keep warm on low.
- Preheat oven to 425°F.
- Cut potatoes into nice size wedges.
- Put potatoes into a large bowl and add all the other ingredients.
- Toss lightly to coat evenly with the oil mixture.
- Place potatoes on cookie sheets evenly in single layer and bake until golden and crisp about 15 minutes. (Potatoes may be a little dry but that's not a problem as the sauce makes them perfect).
- Place crisp potatoes in a serving dish and pour Gorgonzola cheese sauce on top of all and serve.
Nutrition Facts : Calories 1012.5, Fat 83.4, SaturatedFat 43.2, Cholesterol 234.5, Sodium 394.7, Carbohydrate 56.1, Fiber 6.5, Sugar 2.8, Protein 14.6
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