Baked potatoes stuffed with Roquefort cheese and sour cream, Pommes de Terre au Roquefort (pohm d’tair oh rock-fawr) makes an ideal snack lunch, served with a mixed salad. Or serve them as an extra-special accompaniment to grilled steak. large potatoes, scrubbed
1 fl. oz. sour cream
4 oz. Roquefort cheese, crumbled
2 tablespoons chopped fresh chives
½ teaspoon cayenne pepper
2 teaspoon salt
½ teaspoon black pepper
Preheat the oven to fairly hot 375 ~F (Gas Mark 5, 190°C).
Put the potatoes in the centre of the oven and bake them for 1? hours.
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 one. Using a teaspoon, scoop out the inside of each potato to within -inch of the shell, taking care not to break the skin.
In a medium-sized mixing bowl, mash together the scooped-out potato, sour cream, cheese, chives, cayenne, salt and pepper.
Stuff equal amounts of the potato and cheese filling into each potato. Place the potatoes in a baking dish and return them to the oven. Bake for 10 to 15 minutes or until the top of the filling is lightly browned. Remove the dish from the oven and serve the potatoes immediately.