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Mini Baked Potatoes With Blue Cheese

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“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.”
READY IN:
50mins
YIELD:
20 appetizers
UNITS:
Metric

Ingredients Nutrition

Directions

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

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