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Roquefort Cheese Stuffed Potatoes Recipe
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American Maytag Blue is smooth and creamy with a peppery note.

Dolcelatte is a mild variety blue cheese. It is great for dessert or fruit.
English Stilton has a delicate taste and crumbles nicely and has a firm texture.

French Roquefort is made from sheep's milk, it is slightly tangy and salty. Use this one when you want something that is assertive.

Danish Saga is a soft and creamy blue and wonderful subtle tones.
Italian Gorgonzola is soft and creamy, with a pungent and earthy bite.

 

 

Roquefort Cheese Stuffed Potatoes

6 large baking potatoes baked

1/2 - 3/4 C. sour cream

1/4 C. crumbled roquefort cheese

salt and pepper to taste

4 green onions with tops minced

paprika

Cut a slice from the top of each baked potato. Scoop out the inside. Mash with sour cream, roquefort cheese, salt, pepper and green onions. Refill potato shells. Sprinkle with paprika.

Bake at 425°F. for 20 to 30 minutes, or until browned. May be prepared in advance and heated.



 

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