I thought that I would sneak one more recipe in for the holidays for you. This has been a go-to potato dish for our family for more years than I can count. In fact, during our Silver Palate days, Fannie and I would concoct meals that had this in it many times. Or was it Bon Appetit? I can’t remember.
Anyway, it’s an easy one to prep the day before if you’re doing it for a holiday meal and running out of time. Or you can prep it for crowds of people like I did here. The recipe today is for 8 but in a few of my photos, you’ll see how many I’m making it for….18 potatoes equals 36 servings. YIKES. Yes, I brought these to our family Christmas party and we have a big family!
See? Just a little dairy.
Add the sour cream and blue cheese to the potato guts and mash away. You can use either a hand masher or an electric mixer. I prefer to use the electric mixer to get it all blended well with no potato lumps.
Next, sprinkle on the salt, pepper, parsley, Parmesan cheese and a pat of butter. If you’re making this ahead of time, now is the time to put them in the refrigerator. If not, it’s time to re-bake these delicious things.
This is the finished product. Now I can’t eat a full potato of these, only a half potato because they are so rich and filling. My girls only eat ¼ of a potato. So play it by ear, if you have big eaters, count one potato for each of them; otherwise, one potato will serve two people.
Double Baked Roquefort Potatoes
- 6 10- to 12-ounce russet potatoes, scrubbed
- 2/3 cup crumbled Roquefort cheese
- 1/2 cup sour cream
- 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.