Directions:
- Preheat oven to 375 degrees.
- 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.
- 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.
- 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.).
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.2 Kcal (650 kJ) | ||
| Calories from fat | 105.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.69g | 18% | |
|---|---|---|---|
| Cholesterol | 33.8mg | 11% | |
| Sodium | 429.37mg | 18% | |
| Potassium | 170.99mg | 4% | |
| Total Carbs | 6.02g | 2% | |
| Sugars | 0.25g | 1% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 7.03g | 14% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 197.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 247.31 Kcal (1035 kJ) | ||
| Calories from fat | 167.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.62g | 18% | |
|---|---|---|---|
| Cholesterol | 53.86mg | 11% | |
| Sodium | 684.22mg | 18% | |
| Potassium | 272.48mg | 4% | |
| Total Carbs | 9.59g | 2% | |
| Sugars | 0.4g | 1% | |
| Dietary Fiber | 0.68g | 2% | |
| Protein | 11.21g | 14% | |
| Vitamin C | 2.9mg | 3% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.7mg | 2% | |
| Calcium | 315.1mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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