Double-baked Roquefort Potatoes

Total Time: 2 hrs 10 mins Preparation Time: 30 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 8
• 6 (10 -12 ounce) russet potatoes, scrubbed
• 2/3 cup crumbled roquefort cheese
• 1/2 cup sour cream
• salt and pepper (to taste)
• 6 tablespoons freshly grated parmesan cheese
• 2 tablespoons butter, cut into small pieces
• chopped fresh parsley

Recipe

• 1 preheat oven to 375 degrees.
• 2 pierce potatoes with fork. place potatoes directly on oven rack. bake until potatoes are tender, about 1 hour 15 minutes. transfer to baking sheet; cool 5 minutes.
• 3 halve each potato lengthwise. scoop flesh from potatoes, leaving 1/4-inch-thick shell; place flesh in large mixing bowl. add crumbled roquefort cheese and sour cream to potato flesh; mash until smooth. season mixture with salt and pepper.
• 4 spoon potato mixture into 8 potato shells, mounding slightly and dividing equally (reserve remaining 4 potato shells for another use). place potatoes on baking sheet. sprinkle parmesan cheese over potatoes. dot with butter. (can be made 1 day ahead. cover and refrigerate.).
• 5 preheat oven to 400 degrees. bake potatoes until heated through and beginning to brown on top, about 25 minutes. sprinkle parsley over potatoes and serve.