Double-Baked Roquefort Potatoes
"These are an elegant accompaniment to your holiday roast (like my Recipe #321011), and they're relatively simple to make. Best of all, you can prepare them the day before your big meal, and just pop them in the oven about a half an hour before serving."
photo by gailanng
- Ready In:
- 2hrs 10mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 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
directions
- Preheat oven to 375 degrees.
- 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.
- 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.
- 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.).
- 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.
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Reviews
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The aroma permeated the house in olfactory assurance and I prayed each of the stars and planets were lined up perfectly. I hoped I didn't stumble or fall and my feet were swift and nimble and my hand exact for a perfect delivery..and they were. Made for 123 Hit Wonders. -
I wish there was a 10-star rating, because that's what I'd give this recipe if I could! So here * * * * * * * * * * !!! :rofl: Served this with Recipe #353838 and Recipe #257138 for a truly taste-tempting, totally French-ified meal while on ZWT 5 with the *Groovy GastroGnomes* Did everything you listed except for the parsley, but who needs parsley when you have BLUE CHEESE? The Peanut Gallery gave the entire meal 5-stars, but this was the "sleeper" on the menu! Good job, Jackie--you're one rockin' GastroBabe!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
