blue cheese stuffed potatoes
- six potatoes, i choose two of each color
- 50g roquefort blue cheese
- a bunch of parsley and chives
- enough olive oil and sea salt
preheat the oven to 400f. wash the potatoes and dip them in olive oil and sea salt. then spread them on a baking tray and bake them 50 mins. in the meanwhile put the cream into a small bowl, chop the chives and parsley leaves and add them to into the bowl. crumble the blue cheese and add into the mix. cut a cross in the top of each cooked potato and fill them with a dollop of the blue cheese mixture. leave it back in the oven with the filling another five minutes that the cheese melts. i put wild salmon marinated with oregano and dill 20 mins before the potatoes were done.
since roquefort cheese is very rich and aromatic, i pair it with a wine that either complements or contrasts its nature. so as a contrast to its strong saltiness i paired it with a riesling. nousheh jahn!