Prep 10 mins
Cook 50 mins
Two of my favorite things, potatoes and Blue cheese. So good and so easy. Great for company.
- 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
- 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.
Made for Zaar Chef Alphabet Soup ~ 2014 tag game and the only thing I did differently was to cut the recipe in half. Wonderful dish! Served with BBQ steak, Broiled Tomatoes With Cheese#178300 and we had a great dinner to repeat again. Thank you for posting.
Really great! I made exactly as directed, and tried to make sure I had equal size potatoes to make sure the baking time was even for all of them. The sour cream and blue cheese mix was exquisite, and I'll definitely use that again! I couldn't really get my X's to open up like I thought they would, but tried my best. I served these as a side for some balsamic sauced filet mignons, and gave each person 2 small potatoes....so it served 10 as written. Delicious!
I usually use a recipe exactly as written the first time I try it. However, I already had some blue cheese salad dressing left from Ritz-Carlton Roquefort Dressing that was delicious, and I didn't want to waste it. So when I saw this recipe, I just switched to using the blue cheese salad dressing recipe instead of the blue cheese and sour cream in this recipe. I baked my little cute red baby potatoes, and put the salad dressing dressing on them. It took the entire 50 minutes to have them done, even though they are little. We really enjoyed this recipe. Thanks so much!