Double Baked Roquefort Potatoes
Indulge in the ultimate comfort food with Double Baked Roquefort Potatoes, a decadent twist on the classic twice-baked potato. This recipe combines fluffy russet potatoes with a luscious blend of creamy heavy cream, rich unsalted butter, and tangy Roquefort cheese for an irresistible flavor profile. Topped with a golden layer of grated Parmesan and a sprinkling of fresh chives, these stuffed potato halves are baked to perfection, offering a crisped exterior and a creamy, cheesy center. Ideal as a sophisticated side dish or a standout appetizer, these potatoes are easy to prepare yet impressive enough for any occasion. Whether you're hosting a dinner party or craving a gourmet upgrade to your weekday meals, these Double Baked Roquefort Potatoes are guaranteed to steal the spotlight!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 cups heavy cream
- 0.5 cups Roquefort cheese
- 2 tablespoons chopped chives
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cups grated Parmesan cheese
Instructions
Preheat your oven to 400°F (200°C).
Scrub the russet potatoes clean and pat them dry. Rub them with olive oil and place them on a baking sheet.
Bake the potatoes for 45 to 50 minutes, or until they are tender when pierced with a fork. Remove them from the oven and let them cool slightly.
Reduce the oven temperature to 375°F (190°C).
Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving a thin layer of potato inside the skins to help them hold their shape. Place the scooped-out potato in a mixing bowl.
Mash the potato flesh with a fork or potato masher until smooth. Add the butter, heavy cream, Roquefort cheese, salt, and black pepper. Mix until fully combined and creamy.
Stir in the chopped chives and adjust seasoning if needed.
Spoon the potato mixture back into the potato skins, mounding it slightly.
Sprinkle grated Parmesan cheese over the top of each stuffed potato.
Place the stuffed potatoes back on the baking sheet and bake for an additional 20 to 25 minutes, or until the tops are golden and the filling is heated through.
Remove from the oven and let cool for a few minutes before serving. Optionally, garnish with additional chives.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 3515 mg | 153% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 5.4 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 634 mg | 49% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3884 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
