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Potatoes roquefort

Yield: 6 Servings

Ingredients:

• 6 md Baking potatoes Vegetable oil
• 1/2 c Roquefort cheese; pack firm
• 1/4 c Whipping cream
• 1 ts Salt
• 1/4 ts Pepper
• 1/3 c Breadcrumbs; toasted
• 1/4 Garlic clove; pressed
• 3 tb Butter (or marg.); melted

Instructions:

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.

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