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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Lungile Sifuba
[email protected]This recipe is a keeper! I will definitely be making these potatoes again.
Malik Jawad
[email protected]These potatoes were easy to make and they turned out great!
Phillip Peter
[email protected]I'm not a fan of twice-baked potatoes, but I thought this recipe was pretty good.
George Khulekani
[email protected]These potatoes were a bit time-consuming to make, but they were worth it.
Alysa Hedrick
[email protected]I followed the recipe exactly and the potatoes turned out perfect. I would definitely recommend this recipe.
Asael Ravenelle
[email protected]The potatoes were a little dry.
Armando Salillar
[email protected]These potatoes were a little too rich for my taste, but my husband loved them.
Abebe Hunachew
[email protected]I used a different type of cheese because I didn't have Roquefort on hand, and it was still delicious.
Angela Lattouf
[email protected]These potatoes were easy to make and turned out great.
Twaha Martinz
[email protected]I'm not a big fan of Roquefort cheese, but I loved these potatoes. The cheese was mild and creamy, and it paired perfectly with the potato.
Saumitro Mistry
[email protected]These twice-baked potatoes were a hit at my dinner party!
Aakash Grg
[email protected]Fantastic recipe! The potatoes were fluffy and flavorful, and the Roquefort filling was rich and decadent. I will definitely be making these again.