ROQUEFORT STUFFED TWICE BAKED POTATOES
Steps:
- Preheat oven to 450. Wash and dry potatoes and rub skins with salad oil. Bake for 45 minutes. Holding the potato horizontally in your hand, slice the top off. Scoop out the potato, being careful not to tear through the skins. Mash the potatoes with milk and sour cream. Stir in Roquefort, chives (reserving some to sprinkle on top) and salt and pepper. Stuff the mixture back into the potato skins and sprinkle the remaining chives on top. Bake for 10 minutes.
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Nelli kk Mwenda
[email protected]I'm not a big fan of Roquefort cheese, but I decided to give this recipe a try anyway. I'm so glad I did! The cheese was surprisingly mild and creamy, and it paired perfectly with the potatoes. I'll definitely be making these again.
Husnain Dogar
[email protected]These potatoes were a bit too salty for my taste, but otherwise they were delicious. The Roquefort filling was creamy and flavorful, and the potatoes were perfectly cooked. I will definitely be making these again, but I will use less salt next time.
Ge Vs
[email protected]So delicious! The Roquefort filling was rich and flavorful, and the potatoes were perfectly cooked. I will definitely be making these again.
Md Shaalam
[email protected]These potatoes were amazing! The Roquefort filling was creamy and flavorful, and the potatoes were perfectly crispy on the outside and fluffy on the inside. I will definitely be making these again and again.
Richey Black
[email protected]I made these potatoes for a dinner party and they were a huge hit. Everyone loved the Roquefort filling and the potatoes were perfectly cooked. I will definitely be making these again.
Portia Motaung
[email protected]I love how easy this recipe is to follow. The potatoes were cooked perfectly and the Roquefort filling was delicious. I will definitely be making this again.
Golden Tongue
[email protected]So delicious! The Roquefort filling was rich and flavorful, and the potatoes were perfectly cooked. I will definitely be making these again.
Justin Picard
[email protected]These potatoes were amazing! The Roquefort filling was creamy and flavorful, and the potatoes were perfectly crispy on the outside and fluffy on the inside. I will definitely be making these again and again.
Megan “CandiCake” Jeffs
[email protected]I love twice-baked potatoes, and this recipe is one of my favorites. The Roquefort filling is so decadent and flavorful, and the potatoes are always perfectly cooked. I highly recommend this recipe.
Matthew McLaughlin
[email protected]These potatoes were delicious! I made them for a potluck and they were a big hit. The Roquefort filling was creamy and flavorful, and the potatoes were perfectly cooked. I will definitely be making these again.
Lashey Humphry
[email protected]I'm not a big fan of Roquefort cheese, but I decided to give this recipe a try anyway. I'm so glad I did! The cheese was surprisingly mild and creamy, and it paired perfectly with the potatoes. I'll definitely be making these again.
Sailendra Thapa
[email protected]These potatoes were a huge hit at my dinner party. Everyone loved the Roquefort filling, and the potatoes were perfectly cooked. I will definitely be making these again.
noori noori
[email protected]So delicious! The Roquefort filling was rich and flavorful, and the potatoes were perfectly cooked. I will definitely be making these again.
Aca
[email protected]These potatoes were amazing! The Roquefort filling was creamy and flavorful, and the potatoes were perfectly crispy on the outside and fluffy on the inside. I will definitely be making these again and again.
Ben Paul
[email protected]I love twice-baked potatoes, and this recipe is one of my favorites. The Roquefort filling is so decadent and flavorful, and the potatoes are always perfectly cooked. I highly recommend this recipe.
kyekye fredrick
[email protected]These potatoes were delicious! I made them for a potluck and they were a big hit. The Roquefort filling was creamy and flavorful, and the potatoes were perfectly cooked. I will definitely be making these again.
ONLINE COMMUNITY KE
[email protected]I've never been a big fan of Roquefort cheese, but I decided to give this recipe a try anyway. I'm so glad I did! The cheese was surprisingly mild and creamy, and it paired perfectly with the potatoes. I'll definitely be making these again.
Danish Zubair
[email protected]These twice-baked potatoes were a hit at my dinner party! The Roquefort filling was rich and flavorful, and the potatoes were perfectly crispy on the outside and fluffy on the inside. I will definitely be making these again.