Blue Cheese Stuffed Potatoes

6 medium baking potatoes

12 t. salt

1/2 t. pepper

1/2 cup hot milk

1/4 cup margarine

1 cup sour cream

1 cup crumbled blue cheese

1 T. chopped chives or parsley

 

Scrub potatoes and dry thoroughly. Pierce skins with fork or knife in several places for steam to escape. Bake potatoes at 450 for 50 to 55 minutes or until potatoes feel soft when lightly squeezed in palm of your hand. Cut thin slice form top of potato and scoop out pulp. Leave a 1/4 inch thick shell. Mash pulp, then add salt, pepper, milk and butter. Beat until light. Fold in sour cream, cheese and chives. Spoon mixture into potato shells, piling stuffing high. Sprinkle more chives over top if desired. Reduce oven heat to 375. Bake potatoes 15 to 20 minutes more. Serve at once. Makes 6 servings.