Roquefort-Cheese-Stuffed Baked Potatoes
By: Taylor Davies
Published: Wednesday, December 9, 2009 - 1:11am

Ingredients




6 large baking potatoes
1/2 cup to ¾  sour cream
1/4 cup crumbled Roquefort cheese
salt and freshly ground black pepper to taste

4 green onions with tops, minced
paprika

Preparation

1 Preheat oven to 425F. 2 Thoroughly wash and dry the potatoes. Bake until soft, 45 to 60 minutes. 3 Cut a slice from the top of each potato and scoop out the meat, being careful not to break the skin. 4 Mash the potato meat well and beat in the sour cream, Roquefort cheese, salt and pepper.  Add more sour cream, if necessary, to make the potatoes light and fluffy.  Stir in the green onions. 5 Spoon the potato mixture into the shells, mounding it slightly. Place potatoes on a baking sheet. Dust the tops with paprika and return to the overn until lightly browned.

About


From The New York Times Cookbook, compiled by Craig Claiborne and published in 1961.