Roquefort Cheese Stuffed Baked Potatoes
|Baking potatoes||6 Large|
|Sour cream||3⁄4 Cup (12 tbs)|
|Crumbled roquefort cheese||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Green onions with tops||4 , minced|
1. Preheat oven to hot (425° F.).
2. Thoroughly wash and dry the potatoes. Bake until soft, forty-five to sixty minutes.
3. Cut a slice from the top of each potato and scoop out the potato, being careful not to break the skin. Mash the potato well and beat in the sour cream, Roquefort cheese, salt and pepper. Add more sour cream, if necessary, to make the potatoes light and fluffy. Stir in the green onions.
4. Spoon the potato mixture into the shells, mounding it slightly. Place potatoes on a baking sheet. Dust the tops with paprika and return to the oven until lightly browned.
Serving size: Complete recipe
Calories 1902 Calories from Fat 402
% Daily Value*
Total Fat 46 g70.5%
Saturated Fat 26.4 g131.8%
Trans Fat 0 g
Cholesterol 117.8 mg39.3%
Sodium 1192.3 mg49.7%
Total Carbohydrates 339 g112.9%
Dietary Fiber 27 g108.1%
Sugars 19.1 g
Protein 51 g101.3%
Vitamin A 91.5% Vitamin C 198.1%
Calcium 68.7% Iron 101.4%
*Based on a 2000 Calorie diet