Ingredients

1/4 cup walnuts

1/2 cup sour cream

1/4 cup (3 ounces) Gorgonzola cheese, room temperature

1/2 teaspoon freshly ground pepper

pinch hot pepper sauce

6 slices thick bacon

Fifteen 1- to 1/2-inch pee wee potatoes

2 Tablespoons minced chives

Roast the walnuts in a 400-degree oven until crisp; let cool. When walnuts are cool, chop coarsely. Roast the potatoes in 400-degree oven until soft, about 25 minutes; let cool. Cut the bacon into 1/4-inch dice and saute until crisp and brown; drain well.

Combine the sour cream, Gorgonzola, salt, black pepper, and hot pepper sauce to taste. Cut the room-temperature potatoes in half and squeeze slightly to flatten out the bottoms. Spread with the Gorgonzola cream, sprinkle with bacon and walnuts, and place on a platter. Sprinkle the platter and potatoes with chives. Serve at room temperature.

Makes: 30 potato halves

• Orchard Hill Farm on VirtualCities.com
• Orchard Hill Farm B&B Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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