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Blog In I Heart Food

Gorgonzola & Chourico Stuffed Mini Potatoes...with a little caramelized pizzazz

By Raquel Teixeira
Posted Jan 24, 2012 in Food
This filling has become my go-to for "stuffing" recipes. Why? Because gorgonzola is a delight, and chourico makes everything better...kinda like bacon....but Portuguese style.
Now, you could make these as appetizers or you could get real crazy and make it as an actual side for dinner.
I then took it to a whole new level by topping it off with caramelized onions. The familia came into the kitchen to take a peak and thought they should go home and change or something because I just upped the class factor.
All kidding aside, these are really tasty treats and you can leave em dressed down with just their wonderful stuffing or you can go fancy and top em off with a bit of pizzazz. I won't lie, these are a bit time consuming, but worth the hassle because they are sure to impress.
Ingredients - served approx 8 w/ leftovers
25 mini potatoes
1 cup crumbled gorgonzola
1 cup chopped cured/dried chourico sausage (chorizo and linguica would also work)
1/4 cup garlic cream cheese
1/4 cup sour cream
a good amount of salt! (taste it after mixing and add more as desired)
Caramelized Onions
2 yellow onions (caramelizing really cooks down an onion so do not be afraid of the amount I have here)
approx 1/4 cup of sugar, but eye it as you go.
Preheat oven to 375F. Arrange mini potatoes on a baking sheet and spray with a bit of oil...or brush if you don't have an awesome spray can. Cook for 45 mins to one hour, or when they are fork tender.
Let cool for a 5-10 minutes and then slice them in halves.
In the meantime, heat a small skillet to medium high heat and cook the chourico bits just to bring out the flavour. Once they brown (approx3-5 minutes), remove them from the heat.
Remove potato filling leaving about 1/2 cm for my CDN folks OR a bit less than 1/4 inch for my US folks of potato "shell". If you remove too much and just leave the skin, your potatoes will fall apart. You have been warned.
Add the gorgonzola, cream cheese, sour cream, cooked chourico to the potato filling and play some music while you mash it up!
Spoon this wonderful goodness back into the potato shells and don't be shy stuff them nice and good.
Preheat oven back to 375 OR at this point put them in the fridge or freezer if you are preparing them ahead of their debut.
Stuffed mini potatoes awaiting their fate in the oven.
Stuffed mini potatoes awaiting their fate in the oven.
Arrange them on the baking sheet carefully so they are all standing up right. Bake for about 15-20 minutes (longer if frozen) and then the last few mins on broil to brown the tops.
***While that is cooking, heat a medium skillet to medium-low heat. Add a bit of oil and the onions. Add the sugar and stir ....constantly...this dish requires patience which is usually why I ask my mom to do it. I lack patience. Once they are softened and brown, remove from heat (approx 20 mins).
Remove the potatoes from the oven and take a moment to appreciate the good things in life.
Cooked stuffed mini potatoes.
Cooked stuffed mini potatoes.
Then get all gluttonous and spoon some caramelized onions on each one. :)
These little treats are absolutely delicious. Take the time, take the effort and try this recipe out.
Enjoy! :)

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