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Baked Potatoes with Blue Cheese (Pommes De Terre Au Roquefor

Roquefort is rather an expensive cheese outside France, certainly to use in cooking, so for economy's sake, any type of blue cheese may be substituted if you prefer.

ingredients

4 servings
4 Large potatoes, scrubbed
150 ml (5 fl oz) 5/8 cup Sour cream
125 g (4 oz) Roquefort cheese, crumbled
2 Tbs Chopped chives
Pinch of cayenne pepper
Salt and pepper to taste

method

1. Preheat the oven to fairly hot 190°C (Gas Mark 5, 375 °F).

2. Put the potatoes on a baking sheet and put them into the oven. Bake for 1 to 1 1/2 hours, or until they are cooked through. (Cooking times will depend on the size of the potatoes.)

3. Remove the potatoes from the oven and set aside to cool a little. When they are cool enough to handle, lay them on their sides. Cut off a thin slice, lengthways, from the top of each potato and, using a spoon, carefully scoop out the inside to within 1/2 cm (1/4 in) of the shell, leaving the shell intact.

4. Mash together the scooped out potato flesh, sour cream, cheese, chives, cayenne and seasoning. Stuff equal amounts into the potato shells and return the stuffed potatoes to the baking sheet. Bake for 10 to 15 minutes, or until the top of the filling is lightly browned.

5. Remove from the oven and serve at once.

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