Potatoes with Blue Vein Cheese recipe
information
480 calories per serving
ingredients
8 medium potatoes
salt and freshly milled white pepper
225 g (8 oz) curd cheese
225 g (8 oz) Roquefort cheese
2 tablespoons chopped chives
50 g (2 oz) soft butter
2 teaspoons coarse salt
1 teaspoon paprika
salt and freshly milled white pepper
225 g (8 oz) curd cheese
225 g (8 oz) Roquefort cheese
2 tablespoons chopped chives
50 g (2 oz) soft butter
2 teaspoons coarse salt
1 teaspoon paprika
method
1. Scrub the potatoes well under cold running water and boil them in their skins in a covered pan of salted water for 20 minutes.
2. Drain and cut away one third of the potatoes lengthways to form a lid. Remove the flesh from the inside of the potatoes, using a pointed
spoon, and work this into the curd cheese, Roquefort cheese, chives, a little pepper and the butter, until smooth. Fill the potatoes with this mixture and replace the lids.
3. Butter an ovenproof dish or baking tray. Place the potatoes close together in the dish or on the baking tray standing on their lids. Sprinkle with coarse salt and paprika and warm the potatoes through in the oven for about 10 minutes. Serve hot or cold.
Serve with: tomato salad with onion rings.
2. Drain and cut away one third of the potatoes lengthways to form a lid. Remove the flesh from the inside of the potatoes, using a pointed
spoon, and work this into the curd cheese, Roquefort cheese, chives, a little pepper and the butter, until smooth. Fill the potatoes with this mixture and replace the lids.
3. Butter an ovenproof dish or baking tray. Place the potatoes close together in the dish or on the baking tray standing on their lids. Sprinkle with coarse salt and paprika and warm the potatoes through in the oven for about 10 minutes. Serve hot or cold.
Serve with: tomato salad with onion rings.
serving amount
serves 4
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