Sky Blue Potatoes Aka Blue Cheese Twice Baked Potato Appetizers
Indulge in the irresistible flavor of **Sky Blue Potatoes**, a sophisticated twist on twice-baked potatoes, perfect for party appetizers or elegant gatherings. These bite-sized treats feature tender, roasted baby potatoes filled with a creamy, savory blend of mashed potato, tangy blue cheese, rich sour cream, and a hint of garlic. Topped with a sprinkle of Parmesan for added indulgence and garnished with fresh chives for a vibrant finish, these mini blue cheese twice-baked potatoes deliver a melt-in-your-mouth experience. With just a prep time of 15 minutes and straightforward steps, this recipe makes hosting effortless while leaving a lasting impression. Whether you're curating an appetizer platter or looking for a unique take on comfort food classics, these deliciously decadent morsels are as crowd-pleasing as they are easy to make.
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Recipe Information
Ingredients
- 16 pieces baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 3 tablespoons sour cream
- 0.25 cup crumbled blue cheese
- 0.5 teaspoon garlic powder
- 2 tablespoons fresh chives
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the baby potatoes. Toss them in 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Spread the potatoes evenly on a baking sheet and roast for 25-30 minutes, or until tender when pierced with a fork.
Let the roasted potatoes cool slightly, then carefully slice off the top third of each potato. Using a small spoon or melon baller, scoop out the interior of each potato, leaving the skins intact to form small potato shells. Reserve the scooped-out potato flesh in a bowl.
Mash the reserved potato flesh with 2 tablespoons of butter, 3 tablespoons of sour cream, 1/4 cup of crumbled blue cheese, and 1/2 teaspoon of garlic powder until smooth. Adjust seasoning with additional salt and pepper to taste.
Fill each potato shell with the mashed potato and blue cheese mixture, slightly mounding the filling.
Place the filled potato shells back onto the baking sheet. Optionally, sprinkle the tops with grated Parmesan cheese for a golden finish.
Bake the stuffed potatoes for another 10-15 minutes, or until the tops are lightly browned and the filling is heated through.
Garnish the baked potatoes with fresh chopped chives for a pop of color and added flavor.
Serve immediately as bite-sized appetizers. Enjoy!
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 2990 mg | 130% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 8.4 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 428 mg | 33% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3143 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
