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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