Yield: 6 Servings
|6 mediums||Baking potatoes|
|\N \N||Vegetable oil|
|½ cup||Roquefort cheese; pack firm|
|¼ cup||Whipping cream|
|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.