Mini Baked Potatoes with Blue Cheese and a hint of Jalapeño



Great appetizer for an informal dinner party!

Here are the ingredients!
20 small potatoes
4 tablespoons of vegetable oil
Coarse sea salt
1/2 sour cream
1 oz of blue cheese (crumbled)
2 tbs of fresh chives (I used green onions)
1/2 or less finely chopped jalapeño

Preheat oven 350
Toss cleaned and dried potatoes in a bowl with the oil to coat
Dip lightly the potatoes in the coarse sea salt
Bake for approximately 45 minutes or until soft,~ please please do not over bake them.

In a small bowl mix the sour cream and the cheese and the diced jalapeño

Let them cool a little, or until when they are a bit easier to handle.
Cut across in the top of each potato
Press gently with your fingers to open the potatoes
Finally... top each potato with a dollop of the blue cheese mixture..
Garnish with the chives or finely chopped green onions.. and Voila!!

I added jalapeño...  I was very happy with this addition.  I am thinking about other ways to spice it up.

Recipe extracted from: Christine Ingram ~ Appetizers, Starters & Finger Foods.

Cook with Passion and Eat with love!
Eat well and be happy!
Nena