Mini - Me - Baked Potatoes

Submitted by Andi Longmeadow Farm

"The leaves were falling and starting to curl and place themselves gently in the rain spouts. An abundance of complex problems had gotten the best of us today on this Saturday. Corn cribs endings needed to be put back up, as the new corn was harvested. Chain saws didn't turn on as we had hoped, and the door handle of the truck fell off in the inside of the truck. Not what you hoped to accomplish today, this Saturday, but still a day full of necessary problems. It was cool enough to start a fire, and as we ended the day, I had thought ahead to put some of these cute little (as buttons) potatoes on "time bake" so we came clomping in, tired and laughing from the day's stories. I had easily prepared these little beautites to go into the oven and mixed up the easy dressing the night before. We gathered for some good cheer, some laughs, beer, and a couple of potatoes in the gullet to replenish and statisfy as we sat around the wood stove, warm our bodies, feasted, and warmed our souls with good food."

 

• Ready In: 1hr
• Ingredients: 6
• Serves: 10

ingredients

• 20 small new potatoes (or salad potatoes)
• 3 tablespoons oil (vegetable or olive oil)
• 1 tablespoon sea salt (course ground)
• 1⁄2 cup sour cream (can use light)
• 1⁄4 cup blue cheese (crumbled)
• 2 tablespoons fresh chives (chopped)

directions

1. Preheat 350 degrees. (180 celcius).
2. Wash and dry potatoes.
3. Toss with oil in ziploc baggie to coat.
4. Dip potatoes in coarse salt to coat lightly.
5. Spread out on baking sheet.
6. Bake 40-50 minutes, until potatoes are tender.
7. In a small bowl mix sour cream and blue cheese, mixing well.
8. Cut a cross in the top of the potato, press gently with fingers to puff out and open the potato.
9. Top with sour cream, blue cheese mixture. Garnish with chives, and serve Serve hot or at room temperature.
10. Instead of putting chives on top of potatoes a little side dish with a chives with a spoon can also be used.
11. Perfect for a informal dinner party to pop into your mouth.

Reviews

[queenbeatrice]

Oh yum, this is an awesome recipe. I used regular baked potatoes and added blue cheese dressing to the sour cream instead of blue cheese. I used recipe #335822 for the sour cream. I will be making this again!! Made for Kittencals Forum Holiday Appetizers and Sides Tag Game - (as we bring in the HOLIDAYS!)

 

[gailanng]

Blop bleep pippy dippy nanny hoo ha fo schizal my nizzal ding dong...that's the farcical language I scribble as notes besides my favorite recipes, like that created by adolescent girls in their super secret diaries. This translates to, "Excuuuuuuuuuse me, but your potato skins are showing."

 

[littlemafia]

This is my dad's speciality and maybe the only dish that he can make properly! When it's baked potatoes night it's his night, no one is to get close to the oven. We liked the tossing in oil and salt. In the past,served them with all kinds of cheese,but sour cream is my favorite. Made for share the love /Holiday .

 

[bluemoon downunder]

I was going to make just enough for five, then noticed that these could also be eaten at room temperature, and with summer coming up here, that seemed like a great option! Except that they were all devoured with such enthusiasm that none survived for my next day's lunch! I made some exactly to the recipe (using a blue brie) and some - for those whom I knew to be a bit squeamish about blue cheese - with a little basil pesto mixed with the sour cream. Both were eaten with equal enthusiasm. In fact squeamishness went out the window as the two declared non-blue-cheese-eaters wanted to try the blue cheese version! And those who loved the blue cheese version wanted to try the pesto version! My only change to the basic recipe was to add two cloves of finely minced garlic in the ziploc bag in step 3. These have now been pre-ordered for Christmas Day, when they'll be served at room temperature as a snack with drinks. Thanks for another great recipe, Andi! Made for PRMR.

 

[Nimz_]

Excellent with the Blue Cheese. My potatoes were larger than the bite-size new potatoes so I altered the technique a little plus I only made 2 medium size red potatoes for the 2 of us. DH did not want the blue cheese on his, so for mine I put some sour cream on and then crumbled some blue cheese over it. I just eye-balled the amount. I loved the flavor the blue cheese brought to the potato. I left off the chives because I was too lazy to go to the garage to get them. Used kosher salt for the outside which I love. Baked these little babies for about an hour. Thanks Andi for a keeper. Made for PRMR