These are delicious, easy, and great to serve as an appetizer. They can be served hot or cold, though I personally favor them right out of the oven. If they are hot though, the blue cheese mixture will melt off pretty quickly, so they should be eaten right after preparation.
20 small potatoes (the grocery store usually has different varieties, and I think they all work)
4 tablespoons vegetable oil
1/2 cup sour cream|
1/4 cup crumbled blue cheese
2 tablespoons chopped fresh chives, to garnish (make sure you use fresh chives)
1. Preheat oven to 350 degrees F (180 degrees C).
2. Wash and dry potatoes. Throw in bowl and toss with vegetable oil.
3. Dip the potatoes into the salt to coat lightly, then spread potatoes out on a baking sheet.
4. Bake for 45-50 minutes, until the potatoes are tender.
5. In another bowl, combine the sour cream and blue cheese and mix together.
6. Cut a cross into the top of each potatoes. Press your finger in the cross so that the potatoes open slightly. Be gentle or the potatoes will split too far. If this happens, don’t worry, they still taste delicious.
7. Top each potato with a spoonful of the blue cheese sour cream mixture. Garnish with chives.
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