Double-baked Roquefort Potatoes

6 10- to 12-ounce russet potatoes, scrubbed
2/3 cup crumbled Roquefort cheese (used a bout 6 oz.)
1/2 cup sour cream (used 1 pint)

6 tablespoons freshly grated Parmesan cheese
2 tablespoons (1/4 stick) butter, cut into small pieces

Chopped fresh parsley

Preheat oven to 375°F. Pierce potatoes with fork. Place potatoes directly on oven rack. Bake until potatoes are tender, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes.

Halve each potato lengthwise. Scoop flesh from potatoes, leaving 1/4-inch-thick shell; place flesh in large bowl. Add crumbled Roquefort cheese and sour cream to potato flesh; mash until smooth. Season mixture with salt and pepper.

Spoon potato mixture into 8 potato shells, mounding slightly and dividing equally (reserve remaining 4 potato shells for another use). Place potatoes on baking sheet. Sprinkle Parmesan cheese over potatoes. Dot with butter. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 400°F. Bake potatoes until heated through and beginning to brown on top, about 25 minutes. Sprinkle parsley over potatoes and serve.

Serves: 12

Source: Bon Appetit magazine, December 1998

Prepared by: Lena for the January 2011 meeting.