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Gorgonzola Filled Red Potatoes Roasted on a Bed of Sea Salt
CATEGORY: Appetizers- Hot
The sea salt does double duty in this dish. It's used to bake the potatoes and then again on the serving dish.
gorganzolapotatoes.jpg
SERVINGS: 12
PREP TIME: 10 minutes
COOK TIME: 30 minutes
INGREDIENTS
6 small red potatoes
4 TBSP crumbled gorgonzola
3 TBSP heavy cream
3 TBSP bacon bits
2 green onions- finely sliced
olive oil
3-4 cups sea salt (or Kosher salt)
freshly ground pepper
DIRECTIONS
  1. Place 1 cup of sea salt in an 9" pie dish.
  2. Rub potatoes olive oil and place in prepared pie dish. Cover with remaining sea salt.
  3. Bake at 350° for 20-40 minutes until soft and a fork inserted comes out easily.
  4. Cool and slice in half lengthwise. Gently scoop out the pulp, taking care to leave the shell intact.
  5. In a small bowl combine potato pulp and gorgonzola, stirring to blend; add cream as needed to make a smooth consistency. Add bacon bits and spoon the potato mixture into potato shells. To serve, transfer the sea salt to a serving plate and place the potatoes on top. Sprinkle with finely sliced green onion.