Ingredients
6 russet potatoes
4 TBSP butter
3 TBSP milk
1 cup sour cream
3 TBSP crumbled Roquefort
2 TBSP minced chives
Salt & Pepper to taste
Preparation
Preheat oven to 450. Wash and dry potatoes and rub skins with salad oil. Bake for 45 minutes.
Holding the potato horizontally in your hand, slice the top off. Scoop out the potato, being careful not to tear through the skins.
Mash the potatoes with milk and sour cream. Stir in Roquefort, chives (reserving some to sprinkle on top) and salt and pepper. Stuff the mixture back into the potato skins and sprinkle the remaining chives on top.
Bake for 10 minutes.
