There is no denying the universal appeal of potatoes. There is something quiet comforting about them. The purple potato just has more style compared to the old-school russet in its couture Purple Gorgonzola look!
Preheat your oven to 375 degrees. Place about 20 mini purple potatoes on your cooking sheet and bake for about 25 minutes. Poke potatoes with a fork, they should feel very soft, a little longer if not. Keep an eye on them.
Slice each potato in half. Scoop out the insides and drop into a bowl, saving skins.
With your blender mix your potatoes with cream cheese, butter and gorgonzola cheese till smooth. Salt and pepper to taste. Keep the mixture lumpy if you prefer that way.
Scoop all the yummy purple potatoes into their skins.
Top with the gorgonzola cheese and drizzle with olive oil. These potatoes are some what like your traditional twice bake potatoes with Attitude. Eat as an appetizer or along side lamp chops perhaps. Let me know what you do.
Ingredients
20 mini purple potatoes. They come sometimes in a bag.
6 oz sour cream
4 oz gorgonzola Cheese ( reserve 2tbs for topping )
salt and pepper to taste
chives for garnish
This is another recipe that I am sharing with you that can truly be changed up… different cheeses?
Enjoy
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