Red Potatoes With Gorgonzola Cream Bacon And Walnuts Recipe
Summary
Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Health IndexHealthyServings4
Main IngredientCheese
Ingredients
| Walnut halves | 1/4 Cup (16 tbs) | |
| Sour cream | 1/2 Cup (16 tbs) | |
| 3 ounces Gorgonzola cheese, at room temperature | ||
| Ground black pepper | 1/2 Teaspoon | |
| Hot pepper sauce | 1/8 Teaspoon | |
| 6 slices of bacon, cut into 1/4-inch dice | ||
| Red potatoes | 12 Small, pounded | |
| Olive oil | 1 Tablespoon | |
| Kosher salt | 1/2 Teaspoon | |
| Chives | 2 Tablespoon, minced | |
Directions
1. Preheat the oven to 400°. Place the walnuts on a baking sheet and roast for about 5 minutes, until fragrant and lightly toasted. Let cool, then chop coarsely and set aside.
2. In a small bowl, using a fork, combine the sour cream and Gorgonzola until well blended. Stir in 1/4 teaspoon of the black pepper and all of the hot pepper sauce. (The can be made to this point up to 1 day ahead. Store the walnuts in an airtight container at room temperature. Cover and refrigerate the Gorgonzola cream until about 30 minutes before serving.)
3. Heat a medium skillet over moderately high heat until hot. Add the bacon and cook, stirring often, until crisp and brown, 4 to 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Set aside.
4. In a roasting pan, toss the potatoes with the oil, salt and the remaining 1/2 teaspoon black pepper until well coated. Bake for 25 to 30 minutes, until tender. Keep warm.
5. To serve, stir the reserved bacon and toasted walnuts into the Gorgonzola cream. Halve the potatoes lengthwise. If necessary, cut a small slice from the rounded (skin) side of the potato halves so that they can stand. Place the potato halves on a platter and dollop each one with a teaspoon of the filling. Sprinkle the chives on top and serve.
2. In a small bowl, using a fork, combine the sour cream and Gorgonzola until well blended. Stir in 1/4 teaspoon of the black pepper and all of the hot pepper sauce. (The can be made to this point up to 1 day ahead. Store the walnuts in an airtight container at room temperature. Cover and refrigerate the Gorgonzola cream until about 30 minutes before serving.)
3. Heat a medium skillet over moderately high heat until hot. Add the bacon and cook, stirring often, until crisp and brown, 4 to 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Set aside.
4. In a roasting pan, toss the potatoes with the oil, salt and the remaining 1/2 teaspoon black pepper until well coated. Bake for 25 to 30 minutes, until tender. Keep warm.
5. To serve, stir the reserved bacon and toasted walnuts into the Gorgonzola cream. Halve the potatoes lengthwise. If necessary, cut a small slice from the rounded (skin) side of the potato halves so that they can stand. Place the potato halves on a platter and dollop each one with a teaspoon of the filling. Sprinkle the chives on top and serve.
Chef
