Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 mediums | Baking potatoes |
| \N \N | Vegetable oil |
| ½ cup | Roquefort cheese; pack firm |
| ¼ cup | Whipping cream |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ⅓ cup | Breadcrumbs; toasted |
| ¼ \N | Garlic clove; pressed |
| 3 tablespoons | Butter (or marg.); melted |
Scrub potatoes thoroughly, and rub skins with oil; bake at 400 degrees for 1 to 1-¼ hours or until potatoes are done.
Allow to cool to touch. Slice skin away from top of each potato.
Scoop out pulp, leaving sheels intact; mash pulp. Add cheese; beat with an electric mixer until blended. Gradually add whipping cream; stir in salt nad pepper. Stuff shells with potato mixture.
Combine breadcrumbs, garlic, and butter, mixing well; sprinkle over potatoes. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
SOURCE: Southern Living Magazine, October, 1979. Typed for you by Nancy Coleman.