Gorgonzola Stuffed Baby Potatoes

Gorgonzola Stuffed Baby Potatoes

Delicious gorgonzola stuffed baby carrots. 


  • 1-1/2 lb new red potatoes
  • 2 tbsp butter OR margarine, melted
  • 1/4 tsp salt
  • 1 tsp Garlic Powder
  • 1 tsp Italian Herb Seasoning
  • 1/2 cup sour cream
  • 1 package (3 ounces) cream cheese
  • 2 oz gorgonzola cheese
  • 2 tbsp walnuts, finely chopped
  • 3 tbsp grated Romano cheese
  • 1/2 tsp Garlic Salt
  • 1 tsp Snipped Chives


  1. Cut potatoes in half. Boil potatoes until just tender, about 15 minutes. Drain and cool slightly. Scoop pulp out of each potato half leaving a 1/4 to 1/2-inch thick shell. Discard pulp or save for another use.
  2. Arrange potatoes, cut side up, on baking sheet. (Remove a small slice from bottom of potato if necessary, so each shell rests flat on baking sheet). Combine butter, salt, garlic powder and Italian seasoning in small bowl. Brush on interior of potato shells. Broil for approximately 5 minutes, 8 to 10 inches from heat until lightly browned.
  3. Combine sour cream, cream cheese and gorgonzola cheese. Add walnuts and mix well. Fill each potato shell with cheese mixture. Combine romano cheese and garlic salt; sprinkle over potatoes. Broil until lightly browned, about 3 minutes. Remove from oven and sprinkle with chives. Serve immediately.


Gorgonzola is a creamy, mild flavored Italian cheese, with an ivory color and blue-green veins. Look for it in the specialty cheese section of the grocery store.