Mini baked potatoes with sour cream and blue cheese

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These attractive miniature baked potatoes are packed with flavour and can be eaten with the fingers. They provide an economical and unusual way of starting off an informal supper party. Despite this humble tuber’s popularity, shoppers have generally been offered very little choice about what types of potato to choose from. Supermarkets and some farmers’ markets are increasing their range of old and new potato varieties, with myriad tastes and textures. Whichever you buy, they should be firm and well-shaped with no eyes or green patches.


20 small new or salad potatoes

120 ml sour cream

25 g blue cheese, crumbled

30 ml / 2 tbsp snipped fresh chives, to garnish

60 ml / 4 tbsp vegetable oil

salt, to taste


Preheat the oven to 180°C / 350°F / Gas 4. Wash and dry the potatoes. Toss with the oil in a bowl to coat.

Dip the potatoes in the salt to coat lightly, then spread them out on a large baking sheet. Bake for 45 – 50 minutes until they are tender.

In a small bowl, combine the sour cream and blue cheese, mixing together well to combine thoroughly.

Cut a cross in the top of each potato. Press gently with your fingers to open the potatoes. Top each one with a dollop of the blue cheese mixture.

Place on a serving dish and garnish with the chives.