Stuffed Monster Heads
Moldy Cheese and Red Potatoes
Sometimes the simplest "gross" dishes are the ones that correctly describe the ingredients. This recipe might not go over so well with children, who tend not to be huge fans of bleu cheese, but it is a great dish to serve at a mixed party where the adults can bravely eat the moldy dish. The potatoes can be prepared ahead of time up to the point where they are baked. Make sure the potatoes are at room temperature before baking and bake for an extra 5-10 minutes.
2 pounds red potatoes, cleaned and cut into wedges
3 tablespoons butter
1/3 cups crumbled roquefort bleu cheese
1 tablespoon minced fresh rosemary
2 tablespoons minced fresh parsley
salt and pepper
Preheat the oven to 375 degrees. Boil the potatoes for 15 minutes in a large pot of salted water. Quickly drain the potatoes and mix with the butter and roquefort until the cheese and butter melt. Toss the potatoes with the rosemary. Place the potatoes on two large ungreased cookie sheets. Bake for 15 to 20 minutes or until crisp and tender in the center. Remove from the oven and sprinkle with the parsley, salt, and pepper.
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