At a Glance
- Potato Type: Purple
- Prep Method: Baked
- Special Requests: Gluten Free, Kid Friendly
- Cuisine: American
- Yield: 6
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
“These little bursts of flavor are perfect for a game day party or any other gathering where you want to serve hearty finger food. You can make the elements in advance, wrap the unfilled potato halves and the filling separately, and then assemble and broil right before serving. Lots of people like the bite of blue-veined Gorgonzola cheese, but if you’re not the biggest fan (like me), you can substitute feta.” Recipe courtesy of “Eating in Color” by Frances Largemen-Roth.
Reproduced with permission from EATING IN COLOR by Frances Largeman Roth; Spring 2014; Stewart, Tabori & Chang
Photo credit: Quentin Bacon
Ingredients
- 1 pound (450g) small blue potatoes
- ¼ teaspoon salt
- 2 ounces (55g) gorgonzola dolce or feta cheese
- 2 tablespoons 2% plain Greek yogurt
- 1 tablespoon 2% milk
- 2 teaspoons olive oil
- 1 scallion, the green part only, sliced
Preparation
1. Preheat the oven to 350°F (177°C). Place potatoes on a rimmed baking sheet and bake for 35 minutes, until tender. Remove from the oven and let cool. Preheat the broiler to high.
2. Once the potatoes are cool enough to handle, cut them in half and scoop out the flesh with a melon baller or small spoon (be careful not to get too close to the skin).
Transfer the flesh to a medium bowl and add the salt, cheese, yogurt, and milk, and mash with a large fork or potato masher.
3. Place the potato skins on the rimmed baking sheet. (To get the potato halves to sit upright, slice a bit off the bottoms with a knife.) Brush the potatoes with the oil and stuff each half with 1 to 2 teaspoons of the cheese filling, depending on the size of the potatoes.
4. Broil for 3 minutes, until slightly golden and heated through. Sprinkle with scallions and serve hot.
Calories: 105 Fat: 4.8g Cholesterol: 9mg Sodium: 243mg Carbohydrates: 13g Fiber: 1g Protein: 4g Potassium: 350mg
