Double-Baked Roquefort Potatoes

• 6 (10 -12 ounce) russet potatoes, scrubbed
• 2/3 cup crumbled Roquefort cheese
• 1/2 cup sour cream
• salt and pepper (to taste)
• 6 tablespoons freshly grated parmesan cheese
• 2 tablespoons butter, cut into small pieces
• chopped fresh parsley

1. Preheat oven to 375 degrees.
2. 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.
3. Halve each potato lengthwise. Scoop flesh from potatoes, leaving 1/4-inch-thick shell; place flesh in large mixing bowl. Add crumbled Roquefort cheese and sour cream to potato flesh; mash until smooth. Season mixture with salt and pepper.
4. 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.).
5. Preheat oven to 400 degrees. Bake potatoes until heated through and beginning to brown on top, about 25 minutes. Sprinkle parsley over potatoes and serve.

russet potatoes, cheese, sour cream, salt, freshly grated parmesan cheese, butter, fresh parsley

Taken from www.food.com/recipe/double-baked-roquefort-potatoes-321181 (may not work)