Baked Potatoes with Gorgonzola
Recipe from Better Homes and Gardens

Give twice-baked potatoes a flavor twist by using firm yellow-flesh potatoes, sour cream, and Gorgonzola cheese.


Baked Potatoes with Gorgonzola

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Servings: Makes 4 servings.
Prep Time: 20 mins
Total Time: 1 hr 20 mins
Related Categories: Christmas, Christmas Side Dishes, Easter, More Holidays, Passover Potatoes, Potatoes, Potatoes, Thanksgiving, Thanksgiving Side Dishes, Twice Baked Potatoes, Vegetarian Potato
 
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Ingredients
  • 4  medium
    yellow-flesh potatoes (such as Yukon gold)
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  • 1/2  cup
    dairy sour cream
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  • 1/4  teaspoon
    garlic salt
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  • 1/8  teaspoon
    pepper
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  •  
    Milk (optional)
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  • 2  tablespoons
    crumbled Gorgonzola or blue cheese
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  • 1  tablespoon
    chopped red sweet pepper
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Directions
1.
Scrub potatoes with a brush; pat dry, and prick with fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender. Cut a lengthwise slice from the top of each potato; discard skin from slice and place pulp in bowl. Scoop pulp out of each potato, leaving a 1/4-inch-thick shell. Add pulp to bowl.
2.
Mash potatoes with a potato masher or an electric mixer on low speed. Add sour cream, garlic salt, and pepper; beat until smooth. If necessary, stir in 1 to 2 tablespoons milk to make of desired consistency.
3.
Spoon the potato mixture into the shells. Place in a 2-quart sqaure or rectangular baking dish. Bake, uncovered, in a 425 degree F oven for 20 to 25 minutes or until lightly browned. Sprinkle with Gorgonzola or blue cheese and chopped red sweet pepper. Makes 4 servings.
Nutrition information
Calories 313, Total Fat 7 g, Saturated Fat 5 g, Cholesterol 16 mg, Sodium 220 mg, Carbohydrate 55 g, Fiber 2 g, Protein 7 g. Daily Values: Vitamin C 61%, Iron 18%. Percent Daily Values are based on a 2,000 calorie diet
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