Creamy Chive-and-Gorgonzola Potatoes

Southern Living
Experiment with a variety of flavored cheeses in this dish.
4 servings


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4 large baking potatoes, baked
2 tablespoons butter or margarine
1 shallot, chopped
2 garlic clvoes, minced
3 tablespoons chopped fresh chives, divided
1 cup sour cream
2 ounces crumbled gorgonzola cheese
1 teaspoon prepared horseradish
1/4 teaspoon ground white pepper


Cut a 1-inch-wide strip from the top of each baked potato. Scoop out pulp, leaving potato shells intact. Mash pulp.

Melt butter in small skillet over medium heat; add shallot and garlic, and sauté 2 minutes.

Stir together pulp, shallot mixture, 1 tablespoon chives, and next 4 ingredients. Spoon into shells, and place on baking sheet.

Bake at 350º for 20 minutes. Sprinkle with remaining 2 tablespoons chives.

Created date

October 2003