Mini Baked Potatoes with Blue Cheese


  • 20 small new potatoes
  • 4 tbs canola oil
  • kosher salt
  • 1/2 cup sour cream
  • 1/4 cup blue cheese, crumbled
  • 2 tbs fresh chives, chopped
  • Preheat oven to 350 degrees.
  • Wash and dry the potatoes then toss in a bowl with some oil to coat.
  • Dip the potatoes in the kosher salt to coat lightly, then spread them out on a baking sheet.
  • Bake for about 50 minutes or until tender.
  • In a small bowl combine the sour cream and blue cheese and mix well.
  • Cut a cross in the top of each potato. Press gently with your fingers to open the potatoes.
  • Top each potato with a generous spoonful of the blue cheese mixture.
  • Place on a serving dish and garnish with chives.
  • Serve hot or at room temperature.

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