Twice Baked Gorgonzola Potatoes

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Twice Baked Gorgonzola Potatoes

Ingredients:

4 russet potatoes
Olive Oil Spray
1/2 cup sour cream
1/3 cup crumbled gorgonzola
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste
paprika
2 tablespoons butter
2 green onions, thinly sliced

Preparation:

Scrub the potatoes and spray them lightly with a bit of the olive oil spray. Cook the potatoes in a preheated oven at 350 degrees F. until they are done, about one hour. Remove them from the oven and set aside for a few minutes until they can be handled easily.

Working quickly, cut the tops off each potato and scoop the insides of the potatoes into a large bowl. Add the sour cream, cheese and incorporate. Then check the seasoning and add salt and pepper to your liking.

Sprinkle the potato with paprika and top each one with a half tablespoon of butter.

To reheat, simply place the potatoes into a hot oven for about 20 minutes or until the internal temperature reaches 140 degree F. Top with sliced green onions just before service.

CHEF’S NOTE: Gorgonzola is an Italian blue veined cheese. It is made from whole pasteurized cow’s milk. There are many varieties that range from creamy, to firm, soft to crumbly and somewhat salty. It has a blue-green mold that develops during an aging process that usually takes around three to four months. This produces that sharp little bite to the cheese which gives it its unique taste. The firmer the gorgonzola, the longer it has been aged.

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