Roquefort-Cheese-Stuffed Baked Potatoes

Ingredients

6 large baking potatoes

1/2 cup to ¾ sour cream

1/4 cup crumbled Roquefort cheese

salt and freshly ground black pepper to taste

4 green onions with tops, minced

paprika

Preparation

Preheat oven to 425F.

Thoroughly wash and dry the potatoes. Bake until soft, 45 to 60 minutes.

Cut a slice from the top of each potato and scoop out the meat, being careful not to break the skin.

Mash the potato meat well and beat in the sour cream, Roquefort cheese, salt and pepper. Add more sour cream, if necessary, to make the potatoes light and fluffy. Stir in the green onions.

Spoon the potato mixture into the shells, mounding it slightly. Place potatoes on a baking sheet. Dust the tops with paprika and return to the overn until lightly browned.