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ROASTED POTATOES WITH ROQUEFORT

Serves 4

Ingredients
• 9 large potatoes, about 3 1/2 ounces each unpeeled
• 2 tablespoons (1/4 stick) butter
• 2 ounces Roquefort cheese
• 1 egg, beaten
• pinch of fresh grated nutmeg
• scant 2 cups hot milk
• salt


Directions
Preheat the oven to 350°F.

Wash and dry the potatoes then bake for about 1 hour until tender.

Remove from the oven cut in half length wise and scoop out the flesh into a bowl using a teaspoon without piercing the skins. Put the flesh in a food processor or blender or process briefly.

Transfer to a bowl, beat in the butter Roquefort egg and nutmeg and season with salt. Finally stir in enough hot milk to make a thick mixture.

Fill the potato skins with the mixture.

Increase the oven temperature to broil and put the shells under the broiler and cook for about 15 minutes until golden brown. Serve immediately.

Note: If you like, separate the egg then add the yolk to the potato mixture with the other ingredients. Whisk the egg white in a clear dry bowl until it forms soft peaks and then fold it in.
 

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