Twice-Baked Potatoes With Roquefort
|Baking potatoes||4 Medium|
|Sour cream||1⁄2 Cup (8 tbs)|
|Roquefort cheese||1 Ounce, crumbled|
|Milk||1⁄4 Cup (4 tbs)|
Rub potatoes with shortening.
Bake in 400-degree oven for 1 hour or until potatoes are tender.
Remove from oven; cut lengthwise slices from each potato.
Scoop out centers; mash.
Stir in sour cream, Roque- fort cheese, milk, butter, salt and pepper; beat with mixer until fluffv.
Spoon mixture lightly into potato shells.
Place on baking sheet; return to oven for 15 minutes or until heated through.
Fry bacon until crisp; drain well.
Crumble; sprinkle over potatoes.