• 60minutes
  • 334calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, E
MineralsZinc, Copper, Natrium, Chromium, Manganese, Calcium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 20 small new potatoes (or salad potatoes)

  2. 3 tablespoons oil (vegetable or olive oil)

  3. 1 tablespoon sea salt (course ground)

  4. 1/2 cup sour cream (can use light)

  5. 1/4 cup blue cheese (crumbled)

  6. 2 tablespoons fresh chives (chopped)

Instructions Jump to Ingredients ↑

  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.


Send feedback