Potatoes Roquefort Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 medium: Baking potatoes,
Vegetable oil,
1/2 cup: Roquefort cheese, pack firm
1/4 cup: Whipping cream,
1 tsp: Salt,
1/4 tsp: Pepper,
1/3 cup: Breadcrumbs, toasted
1/4: Garlic clove, pressed
3 tbsp: Butter (or marg.), melted
Directions:
Scrub potatoes thoroughly, and rub skins with oil; bake at 400
degrees for 1 to 1-1/4 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.
Source from luhu.jp
degrees for 1 to 1-1/4 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.
Source from luhu.jp