Roquefort Cheese Stuffed Baked Potatoes Recipe
Easy roquefort stuffed potatoes baked until creamy and golden, perfect as a hearty side or appetizer.
Pomme de terre farcie au Roquefort is a classic French preparation in which whole baking potatoes are roasted, scooped out, and refilled with a creamy blend of mashed potato, Roquefort cheese, crème fraîche, and aromatic seasonings before being returned to the oven until lightly gratinéed. The recipe typically relies on floury potatoes for a fluffy interior and showcases the distinctive sharpness of Roquefort, sometimes complemented by chopped walnuts, chives, or crisp lardons. Served piping hot, these stuffed potatoes function equally well as a hearty starter, an elegant cheese-based side dish, or a light main course during cooler months when comfort-driven, oven-baked dishes are especially appreciated.
Roquefort Cheese Stuffed Baked Potatoes Recipe
With only a handful of everyday ingredients and zero complicated techniques, this version turns the humble spud into an instant crowd-pleaser that’s weeknight-friendly yet dinner-party worthy. The crisped potato shells act as natural ramekins for a molten Roquefort filling that can be assembled hours in advance, making last-minute entertaining far less stressful.
Prep Time
20 minutes
20 minutes
Cook Time
55 minutes
55 minutes
Total Time
75 minutes
75 minutes
Ingredients
Large baking potatoes, 4 pieces (about 800 g total)
- Roquefort cheese, 100 g (crumbled)
- Crème fraîche or heavy cream, 20 cl (≈ ¾ cup)
- Butter, 20 g (≈ 1 ½ tbsp)
- Walnut kernels, 30 g (≈ ¼ cup, coarsely chopped, optional but highly recommended)
- Fresh chives, 2 tbsp (finely snipped, optional garnish)
- Fine salt, a pinch (to taste)
- Freshly ground black pepper, a pinch (to taste)
Method
Preheat the oven to 200 °C
- Wash and scrub the potatoes under running water
- Wrap each potato tightly in aluminum foil
- Place the wrapped potatoes on a baking tray
- Bake the potatoes for about 45 minutes until tender
- Crumble the Roquefort into a bowl
- Add the crème fraîche to the bowl
- Season the mixture with freshly ground pepper
- Stir until the cheese mixture is smooth
- Take the potatoes out of the oven
- Unwrap the foil from the potatoes carefully
- Slice a small lid off the top of each potato
- Scoop out most of the flesh with a spoon leaving a thin shell
- Add the scooped potato flesh to the cheese mixture
- Mash the potato flesh and cheese mixture together
- Fill each hollow potato shell with the mashed filling
- Return the stuffed potatoes to the oven for about 10 minutes
- Serve the Roquefort stuffed baked potatoes hot
Nutrition
Calories
2005 kcal Protein
46 g Fat
137 g Carbs
150 g Fiber
20 g Sugar
13 g
2005 kcal Protein
46 g Fat
137 g Carbs
150 g Fiber
20 g Sugar
13 g
Notes
Slice a thin sliver off the base of each baked potato so it sits steady while you refill and gratiné. Blend in a teaspoon of Dijon and a pinch of nutmeg with the mash—both sharpen the Roquefort’s flavor without overpowering it. Just before serving, slip the stuffed potatoes under a hot broiler for 1–2 minutes to achieve a perfectly bronzed, bubbly crust.
why this recipe
Few weeknight dishes deliver such an impressive balance of comfort and sophistication as roquefort stuffed potatoes, where the earthy softness of oven-baked russets meets the bold, tangy creaminess of France’s most iconic blue cheese. The recipe is remarkably simple—just a handful of pantry staples and a quick bake—yet the finished result feels restaurant-worthy, with molten pockets of Roquefort seeping into fluffy potato and an irresistible golden crust forming on top. Each bite offers a contrast of textures and a depth of flavor that belies the minimal prep time, making it a smart choice for entertaining guests or elevating an ordinary family dinner without breaking the budget.
FAQs
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Frequently Asked Questions
Can I substitute another type of cheese if I don’t have Roquefort on hand?
Absolutely. Any full-flavored blue cheese—Gorgonzola piccante, Stilton, Danish blue, or even Bleu d’Auvergne—will give a comparable tangy, creamy result. If you prefer something milder, a soft goat cheese or sharp aged cheddar will also work, though the distinctive “blue” character will be subtler; simply taste and adjust the salt accordingly.
Can I assemble the stuffed potatoes ahead of time and reheat them just before serving?
Yes—stuff the potatoes, let them cool, then cover and refrigerate for up to 24 hours. Reheat in a 180 °C (350 °F) oven for about 15 minutes, then finish under a hot broiler for 1–2 minutes to re-crisp the tops before serving.
What kind of potatoes should I choose to ensure a light, fluffy filling?
Choose a starchy, “floury” potato rather than a waxy one—classic baking varieties such as Russet or Idaho in North America, or King Edward and Maris Piper in the U.K. Their high dry-matter content bakes up light and fluffy, providing the ideal texture for mashing with the Roquefort filling.