double-baked-roquefort-potatoes-5751.json

{
    "directions": [
        "Preheat oven to 375\u00b0F. 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\u00b0F. Bake potatoes until heated through and beginning to brown on top, about 25 minutes. Sprinkle parsley over potatoes and serve."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Potato",
        "Side",
        "Bake",
        "Vegetarian",
        "Blue Cheese",
        "Parmesan",
        "Winter",
        "Sour Cream"
    ],
    "title": "Double-Baked Roquefort Potatoes",
    "url": "http://www.epicurious.com/recipes/food/views/double-baked-roquefort-potatoes-5751"
}