Guest guest Posted September 29, 2002 Report Share Posted September 29, 2002 * Exported from MasterCook * Roquefort Potatoes Recipe By :The Vegetarian Slow Cooker, Joanna White Serving Size : 6 Preparation Time :0:00 Categories : Potatoes The Vegetarian Slow Cooker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 baking potatoes -- unpeeled 1 cup sour cream 1/4 cup butter -- melted 1/4 cup milk -- or more to taste 3 ounces crumbled Roquefort cheese 2 tablespoons minced fresh chives 1 teaspoon salt -- or more to taste pepper to taste 1/4 cup crumbled soy bacon -- (optional) Wash potatoes but do not dry. Place in the slow cooker, cover, and cook on low heat for 6 to 8 hours. When potatoes are fork-tender, remove from slow cooker and cut in half. Cut a small opening in the top of each potato, scoop out center of potato and save the shell. Place potato centers in mixing bowl with sour cream, melted butter, and milk, and beat until smooth. If you prefer a thinner filling, add more milk. Add Roquefort cheese, chives, salt & pepper, and mix lightly. Taste and adjust seasoning. Spoon filling into shells. Shape the top of each into a mound. Place potatoes on a baking pan and bake in a 425ºF oven for 15 minutes before serving. If desired, sprinkle top with crumbled soy bacon before serving. Note: If an oven is not available, place stuffed potatoes in slow cooker, cover, and cook on high heat for 45 to 60 minutes. Source: " MC Formatted by Karen C. Greenlee " S(ISBN): " 1-55867-268-0 " Copyright: " 2001 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 354 Calories; 21g Fat (51.2% calories from fat); 9g Protein; 36g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 726mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat. Serving Ideas : This would be good served with Mixed Nut Loaf (page 8), Many Bean Chili (page 14), or Picadillo Sweet Beans (page 18). NOTES : Roquefort cheese adds a pleasant tang to stuffed potatoes. Blue cheese may be substituted for Roquefort if desired. Nutr. Assoc. : 0 0 0 0 1284 0 0 1091 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2003 Report Share Posted January 21, 2003 This recipe is awesome! So... you can just put the potatoes in there with no sauce? I always thought a liquid was required with vegetables. Thanks! Angi in NC PS - I'm new... I eat 99% vegetarian.... dh and I are trying to eat healthier, and I basically only have 'cream-of-something' recipes at home. All these bean recipes look great... I recently went nuts at the grocery store and bought one bag of each bean there! The more natural foods I can eat the happier I will be! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2003 Report Share Posted January 22, 2003 I somehow missed this Roquefort Potato recipe. Could someone send it again, please? Thanks so much, Zella Re: Roquefort Potatoes > This recipe is awesome! So... you can just put the potatoes in there > with no sauce? I always thought a liquid was required with > vegetables. > > Thanks! > Angi in NC > > PS - I'm new... I eat 99% vegetarian.... dh and I are trying to eat > healthier, and I basically only have 'cream-of-something' recipes at > home. All these bean recipes look great... I recently went nuts at > the grocery store and bought one bag of each bean there! The more > natural foods I can eat the happier I will be! > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.