Potatoes roquefort

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.

Similar recipes