| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Side dish, Vegetables |
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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