You are here: Home » Recipes » Red Potatoes with Gorgonzola Cream, Bacon and Pecans Red Potatoes with Gorgonzola Cream, Bacon and Pecans Recipe by Favorite Recipes Press Yield 24 servings These roasted red potatoes topped with Gorgonzola cream make a great appetizer or side dish. PrintEmail Ingredients Potatoes:12 -- extra-small red potatoes1 tablespoon olive oil1/2 teaspoon coarse kosher salt2 tablespoons minced fresh chives -- Gorgonzola Cream (below)Gorgonzola Cream:8 ounces cream cheese, softened1/4 cup (about 3 ounces) Gorgonzola cheese, softened1/2 teaspoon freshly ground pepper1/4 teaspoon hot pepper sauce6 slices bacon, crisp-cooked, finely crumbled1/4 cup pecan halves, toasted, finely chopped -- Whipping cream Instructions To prepare potatoes. Combine the potatoes, olive oil, kosher salt and chives in a bowl and toss to coat. Place on a baking sheet. Roast at 400F for 45 minutes or until potatoes are tender. Cool slightly. Scoop out 1 teaspoon of flesh from each potato and fill with Gorgonzola Cream, or slice the potatoes and top each with Gorgonzola Cream. Garnish with additional minced fresh chives. To prepare Gorgonzola cream. Combine the cream cheese, Gorgonzola cheese, pepper, hot pepper sauce, bacon and pecans in a bowl and mix well. Stir in enough whipping cream to make of desired consistency. Chill, covered, until serving time. May prepare 1 day ahead. Recipe reprinted with permission from Betty Sim’s Southern Scrumptious Entertains (Scrumptious, Inc., Decatur, Alabama, 2002).