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. Gut 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.
Calories 474 Calories from Fat 100
% Daily Value*
Total Fat 11 g17.5%
Saturated Fat 6.6 g32.9%
Trans Fat 0 g
Cholesterol 29.5 mg9.8%
Sodium 297.9 mg12.4%
Total Carbohydrates 84 g28.1%
Dietary Fiber 6.5 g26.1%
Sugars 4.7 g
Protein 13 g25.1%
Vitamin A 16.3% Vitamin C 48.8%
Calcium 17.1% Iron 24.5%
*Based on a 2000 Calorie diet