Red Potatoes with Gorgonzola Cream, Bacon and Pecans

  • Yield 24 servings

These roasted red potatoes topped with Gorgonzola cream make a great appetizer or side dish.


12 -- extra-small red potatoes
1 tablespoon olive oil
1/2 teaspoon coarse kosher salt
2 tablespoons minced fresh chives
-- Gorgonzola Cream (below)
Gorgonzola Cream:
8 ounces cream cheese, softened
1/4 cup (about 3 ounces) Gorgonzola cheese, softened
1/2 teaspoon freshly ground pepper
1/4 teaspoon hot pepper sauce
6 slices bacon, crisp-cooked, finely crumbled
1/4 cup pecan halves, toasted, finely chopped
-- Whipping cream


  1. 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.
  2. 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).



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