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.
Servings:
Makes 4 servings.
Prep Time:
20 mins
Total Time:
1 hr 20 mins
Ingredients
-
4 mediumyellow-flesh potatoes (such as Yukon gold)see savings
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1/2 cupdairy sour creamsee savings
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1/4 teaspoongarlic saltsee savings
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1/8 teaspoonpeppersee savings
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Milk (optional)see savings
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2 tablespoonscrumbled Gorgonzola or blue cheesesee savings
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1 tablespoonchopped red sweet peppersee savings
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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
Per serving: 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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