Roquefort cheesecan substitute blue cheese or gorgonzola~4 ozest.
butter~4 tbspest.
sour cream~½ cupest.
hazelnut mealtoasted~½ cupest.
Parmigiano-Reggianograted~¼ cupsest.
salt~1 tspest.
black pepper~½ tspest.
Steps
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1
Bake two-thirds of the potatoes in the oven for about one hour. Meanwhile, boil the remaining potatoes and peel them.
2
Halve the baked potatoes and scoop out the center flesh with a melon baller. Pass all potato flesh through a food mill, or mash with a fork if needed. Season with salt and pepper.
3
Melt butter, sour cream, and Roquefort together over low heat, stirring to combine without boiling. Keep the mixture lukewarm.
4
Toast the hazelnut meal and set aside.
5
Mix the mashed potatoes with the cheese filling and toasted hazelnut meal. Start with the paddle attachment and finish with the whisk. Adjust seasoning with salt and pepper as needed.
6
Pipe the potato filling into the potato shells using a large open pastry tip. Top with grated Parmigiano-Reggiano.
PrimedTableBETA
