Baked Potatoes with Gorgonzola

Give twice-baked potatoes a flavor twist by using firm yellow-flesh potatoes, sour cream, and Gorgonzola cheese.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 1 hr

Baked Potatoes with Gorgonzola

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Directions

  1. Scrub potatoes with a brush; pat dry, and prick with fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender. Cut a lengthwise slice from the top of each potato; discard skin from slice and place pulp in bowl. Scoop pulp out of each potato, leaving a 1/4-inch-thick shell. Add pulp to bowl.
  2. Mash potatoes with a potato masher or an electric mixer on low speed. Add sour cream, garlic salt, and pepper; beat until smooth. If necessary, stir in 1 to 2 tablespoons milk to make of desired consistency.
  3. Spoon the potato mixture into the shells. Place in a 2-quart sqaure or rectangular baking dish. Bake, uncovered, in a 425 degree F oven for 20 to 25 minutes or until lightly browned. Sprinkle with Gorgonzola or blue cheese and chopped red sweet pepper. Makes 4 servings.
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Nutrition Facts (Baked Potatoes with Gorgonzola)

  • Per serving:
  • 313 kcal ,
  • 7 g fat
  • (5 g sat. fat ,
  • 16 mg chol. ,
  • 220 mg sodium ,
  • 55 g carb. ,
  • 2 g fiber ,
  • 7 g pro.
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