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Roquefort Potatoes Recipe

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This recipe for Roquefort Potatoes, by , is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Durkin's Recipe Sheets
Added: Monday, August 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6-10 Russett potatoes
2/3 c crumbled Roquefort cheese
6 tbsp grated parmesan cheese
2 tbsp or 1/4 stick butter (cut in pieces)
Chopped fresh parsley
16 oz Sour cream

Directions:
Directions:
Preheat oven to 375. Place potatoes on oven rack. Bake until tender (about 1 hour and 15 minutes). Cool for another 5 minutes. Cut in half lengthwise. Scoop out potatoes. Add cheese, sour cream. Mash until blended well. Scoop back into 8 of the potato shells. Reserve remaining four shells for later use. Place on rack. Dot with butter. Place back in oven until heated through. Top with Parmesan cheese and parsley.

This can be made a day ahead. Cover and keep refrigerated. Preheat oven to 400. Bake until potatoes are heated thoroughly and lightly browned on top. Sprinkle parsley over potatoes and serve.

Personal Notes:
Personal Notes:
Note from Grandma Durkin to Bev?--I used this recipe, but modified it slightly. I sliced the potatoes into scallops and mixed with Roquefort and Parmesan cheeses and sour cream. Baked in 9 x 12 baking dish in oven for approximately 1 hour and 15 minutes. Dotted with butter and sprinkled parsley over top before serving. It was very good.

 

 

 

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