Potatoes with Blue Vein Cheese

potatoes with blue vein cheese

Potatoes with Blue Vein Cheese

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Servings: 4
Calories: 863


  • 8 medium potatoes
  • salt and freshly milled white pepper
  • 8 oz curd cheese
  • 8 oz Roquefort cheese
  • 2 tablespoons chopped chives
  • 2 oz soft butter
  • 2 teaspoons coarse salt
  • 1 teaspoon paprika


  • Scrub the potatoes well under cold running water and boil them in their skins in a covered pan of salted water for 20 minutes.
  • 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.
  • 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.
Calories: 863 kcal
Carbohydrates: 76 g
Protein: 35 g
Fat: 47g
Saturated Fat: 28 g
Trans Fat: 1 g
Cholesterol: 142 mg
Sodium: 2680 mg
Potassium: 1856 mg
Fiber: 9 g
Sugar: 3 g
Vitamin A: 1060 IU
Vitamin C: 86 mg
Calcium: 837 mg
Iron: 4 mg
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