Bleu de Bresse Baked Potatoes

Name: Bleu de Bresse Baked Potatoes
Yield: 4 portions
Ingredients: 2 tablespoons unsalted butter; 4 Idaho potatoes (8 ounces each) scrubbed and patted dry; 4 Idaho potatoes (8 ounces each) scrubbed and patted dry; 4 Idaho potatoes (8 ounces each) scrubbed and patted dry; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 1 tablespoon plus 2 teaspoons snipped fresh chives; 1 tablespoon Chopped fresh parsley; 2 ounces Bleu de Bresse or other mild blue cheese; 2 ounces Bleu de Bresse or other mild blue cheese; ½ cup sour cream; 2 large cloves garlic, very finely minced; Paprika, to taste

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

These potatoes are just about a meal on their own. Serve them with a crispy green salad and a Beaujolais-Villages.

Ingredients

4 Idaho potatoes (8 ounces each) scrubbed and patted dry
2 tablespoons

Side dish
Gluten-free
Vegetarian

Method

Preheat the oven to 375°F.
Prick the potatoes all over with the tines of a fork, and place them on a baking sheet. Bake for 1½ hours