Olive oil
Kosher salt
12 oz. Sour cream
4 oz. Crumbled blue cheese
1/2 bunch fresh chives
Wash and dry the potatoes.
Coat with olive oil and dip lightly into the salt.
Microwave, about 10 at a time, on high for 6 minutes (5 minutes for very small potatoes) or until tender.
Mix sour cream and blue cheese together in a small bowl.
Cut a cross in the top of each potato; press gently toward center to open the potato.
Top with a generous spoonful of sour cream mixture, and sprinkle chives.
May be served hot or at room temperature.
Note: The source recipe called for baking the potatoes on a baking sheet in a conventional oven for 40-50 minutes at 350.
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