Red Potatoes with Gorgonzola Cream, Bacon and Pecans

  • Yield: 24 servings


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