Roquefort Cheese-Stuffed Baked Potatoes
6 large baking potatoes
1/2 to 3/4 cup sour cream
1/4 cup crumbled Roquefort cheese
Salt and freshly ground pepper to taste
4 scallions, minced, green part included
Preheat oven to 425 F.
Bake potatoes until soft, 40 to 60 minutes.
Cut a slice from the top of each potato and scoop out the potato, being careful not to break the skin. Mash the potato well and beat in the sour cream, cheese, salt and pepper. Add more sour cream, if necessary, to make the potatoes light and fluffy. Stir in the scallions.
Spoon the potato mixture into the shells, mounting it slightly. Place potatoes on bking sheet. Dust tops with paprika and return to the oven until light brown.