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Twice-Baked Potatoes With Roquefort

Ingredients
  Baking potatoes 4 Medium
  Shortening 2 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
  Roquefort cheese 1 Ounce, crumbled
  Milk 1⁄4 Cup (4 tbs)
  Butter 4 Tablespoon
  Salt 3⁄4 Teaspoon
  Pepper 1 Dash
  Bacon slices 4
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Party

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4.053125
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1463 Calories from Fat 841

% Daily Value*

Total Fat 96 g147.1%

Saturated Fat 54.4 g271.8%

Trans Fat 1.3 g

Cholesterol 226.9 mg75.6%

Sodium 2253.6 mg93.9%

Total Carbohydrates 133 g44.2%

Dietary Fiber 9 g36%

Sugars 11.3 g

Protein 27 g54.9%

Vitamin A 50.5% Vitamin C 67.5%

Calcium 48.3% Iron 35.3%

*Based on a 2000 Calorie diet

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Twice-Baked Potatoes With Roquefort Recipe