Categories: Sides

Ingredients

• 20 small new or salad potatoes
• 4 tbsp vegetable oil
• coarse salt
• 1/2 cup sour cream
• 1 oz blue cheese, crumbled
• 2 tbsp chopped fresh chives, for sprinkling

Directions

1. Preheat the oven to 350. Wash and dry potatoes. Pour oil into a bowl. Add the potatoes and toss to coat very well with oil.

2. Dip the potatoes in the coarse salt to coat lightly. Spread out the potatoes on a baking sheet. Bake for 45-50 minutes until tender.

3. In a small bowl, combine sour cream and blue cheese.

4. Cut a cross in the top of each potato. Press gently with your fingers to open the potatoes.

5. Top each potato with a dollop of the cheese mixture. It will melt down into the potato nicely. Sprinkle with chives on a serving dish and serve hot or at room temperature.

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