Bleu de bresse baked potatoes

Yield: 4 servings

Measure Ingredient
4 \N Idaho potatoes -- scrubbed & dried
2 tablespoons Unsalted butter
2 \N Cloves garlic -- finely minced
½ cup Sour cream
2 ounces Bleu cheese
1 tablespoon Parsley -- chopped
1 tablespoon Chives -- snipped
2 teaspoons Chives -- snipped
\N \N Salt and pepper -- to taste
\N \N Paprika -- to taste

Preheat the oven to 375. Prick the potatoes all over with a fork and place them on a baking sheet. Bake for 1¼ hours. Melt the butter in a skillet, add the garlic, and cook over very low heat for 1 ½ minutes; do not let it brown. Set it aside. Remove the potatoes but leave the oven on. Allow the potatoes to cool slightly. Then cut a lengthwise slit in the top of each potato and carefully remove the pulp, leaving the skin intact. Place the pulp in a mixing bowl, and set the skins aside. Mash the potatoes with a fork. Add the garlic butter, sour cream, cheese, parsley. 1 tbsp chives and salt and pepper. Mix throughly, and then carefully stuff the mixture back into the potato skins, mounding it slightly. Sprinkle the top lightly with paprika. Arrange the potatoes on a baking sheet, and bake for 15 minutes. Sprinkle with the remaining 2 tsp chives and serve immediately.

Recipe By : New Basics Cookbook From: Meg Antczak Date: 10-19-95 (20:41) (159) Fido: Cooking

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