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Categories:Viewed: 43 - Published at: 8 years ago
Ingredients
- 6 large baking potatoes
- 12-34 cup sour cream
- 14 cup crumbled Roquefort cheese
- 4 green onions with tops, minced
- paprika
- salt and pepper
Method
- Preheat oven to 425F.
- Wash, dry potatoes, bake until soft.
- About 45-60 minutes.
- Cut a slice from the top of each potato being careful not to break skin.
- Scoop out insides.
- Mash well.
- Beat in sour cream, cheese, salt and pepper.
- If necessary, add more sour cream (milk works too) to make light and fluffy.
- Stir in onions.
- Spoon mixture back into shells.
- Place potatoes on a baking sheet.
- Dust tops with paprika and return to oven until lightly browned.
