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.