Roasted baby red potatoes stuffed with gorgonzola and bacon. It’s the perfect holiday appetizer!
Preheat oven to 375 degrees.
Wash potatoes. Slice off tops and bottoms so the potatoes can stand. Poke with a fork a few times. Bake in the oven for 30 minutes, or until tender. Depending on the potato size, the time may need to be adjusted.
Once potatoes are cooled, take a knife and draw a circle around the top of the potato. Using a spoon, scrape out about half of the inside of the potato and place in a bowl. Once all potato tops are scooped out, mash the insides in the bowl with a fork.
Once mashed, add butter, parmesan, gorgonzola (reserve some for topping), and heavy cream. Continue to mash with a fork. Once combined, spoon mixture back into potatos. Top with an additional sprinkling of gorgonzola. Add crumbled bacon on top.
Bake in the oven for 10 more minutes.
Serve hot.
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These were SO good and really easy. Love the fact that they seem more elegant and special than a normal twice baked potato. Will definitely be making again. Yummy!
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yardsailor on 12.23.2009
These sound so good, bet they are ok at room temp too. Thanks for sharing.