Baked Roquefort Potatoes

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel the potatoes and cook them whole in salted water, drain them and let them evaporate a little.
Place them next to each other in a flat, fire-proof dish and flatten them a little with a palette so that the potatoes pop up a little on the side - this allows them to soak up the cheese and cream better.
Season the squeezed potatoes with pepper from the mill and with nutmeg. Crumble the cheese and spread it between the potatoes. Mix the creme fraiche with the chives cut into rolls and distribute evenly over the potatoes.
Bake in the oven at 200 degrees for about five to ten minutes until the cheese melts and combines with the creme fraiche.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.