Recipe - Potatoes Roquefort

6 md Baking potatoes
Vegetable oil
One half cup Roquefort cheese; pack firm
One fourth cup Whipping cream
1 teaspoon Salt
One fourth teaspoon Pepper
1/3 cup Breadcrumbs; toasted
One fourth Garlic clove; pressed
3 tablespoon Butter (or marg.); melted

Scrub potatoes thoroughly, and rub skins with oil; bake at 400 degrees for
1 to 1One fourth hours or until potatoes are done.

Allow to cool to touch. Slice skin away from top of each potato. Scoop out
pulp, leaving sheels intact; mash pulp. Add cheese; beat with an electric
mixer until blended. Gradually add whipping cream; stir in salt nad pepper.
Stuff shells with potato mixture.

Combine breadcrumbs, garlic, and butter, mixing well; sprinkle over
potatoes. Bake at 350 degrees for 20 to 25 minutes or until lightly
browned.

SOURCE: Southern Living Magazine, October, 1979. Typed for you by Nancy
Coleman.