Chef

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40 new red potatoes
salt and pepper, to taste
2 teaspoons fresh thyme
2 ounces olive oil
8 ounces cream cheese
3 ounces gorgonzola cheese
1 ounce bacon, medium dice, cooked
4 ounces sour cream
1 1/2 ounces walnuts, chopped coarse
worcestershire sauce, to taste
tabasco sauce, to taste
3 tablespoons chives, minced
Servings: 80
1. Cut the potatoes in half and scoop out a portion of the inside with a Parisian scoop.

2. Toss the potatoes with the salt, pepper, thyme and olive oil. Arrange the potatoes on a sheet pan with their flat surfaces down and bake at 400ºF (200ºC) until brown and cooked through, approximately 15 minutes.

3. Soften the cream cheese in the bowl of an electric mixer. Add the Gorgonzola, bacon bits, sour cream and walnuts. Mix until smooth. Season with the Worcestershire and Tabasco sauces.

4. Using a pastry bag and plain tip, fill each hot potato half with the cold cheese mixture and sprinkle with chopped chives.

Yield: 80 Pieces
 
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