Baked Roquefort potatoes

Ingredients for 2 servings:

• 4 medium-sized potatoes, waxy
• 60 g Roquefort or other blue cheese
• 3 tbsp crème fraîche
• 3 tbsp butter, soft
• some salt and pepper
• some oil for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

spicy side dish

Peel the potatoes and boil them until tender. In the meantime, make a cream from Roquefort, crème fraîche, and the seasonings. When the potatoes are cooked, drain them and cut them in half lengthwise. Then carefully scoop out the potatoes with a small spoon or a potato scooper. Mash the scooped out pieces and mix them with the cheese cream. Preheat the oven to 200°C (top/bottom heat). Grease a baking dish, place the potatoes in it, and fill with the potato and cheese cream. Place a knob of butter on each potato, place the baking dish on the middle rack of the hot oven, and bake the potatoes for 10-15 minutes. They should only be lightly browned, so check them carefully, as every oven is different. The potatoes are a good side dish for a steak or schnitzel. They also spice up “simple” meatballs or are delicious on their own with a salad.