The organisms that give Roquefort and other similar cheeses their distinctive blue veins are good for your digestive tract. And even a small amount adds wonderful flavor to many foods. Half of one of these overstuffed potatoes makes a satisfying main dinner, especially when paired with an assortment of other vegetables, such as steamed carrots and roasted beets.
1 large baking potato
1 cup broccoli florets
1 1/2 tablespoons unsalted butter
3/4 oz Roquefort cheese, crumbled (about 2 tablespoons)
2 to 3 tablespoons soy, rice or goat milk
Sea salt and freshly ground pepper, to taste
1/2 oz Manchego cheese, shredded
1. Preheat oven to 400 degrees. Prick the potato in 2 places with the tip of a small knife. Put the potato right on the rack and bake for 1 hour, or until the skin is crisp and the potato is very tender. Leave the oven on.
2. While the potato is baking, steam the broccoli for 1 1/2 to 20 minutes until it is just tender but still bright green.
3. Cut tge hot baked potato in half lengthwise, using a mitt if necessary to protect your hands. Scoop the potato into a bowl; set the skins aside. Mash the hot baked potato with the butter and Roquefort cheese. Mix in enough of the milk to make the potato creamy. Fold in the chopped broccoli. Season with salt and pepper to taste.
4. Mound the potato-broccoli mixture in the potato skins. Shave the Manchego cheese over the top of the potato mixture. Return to the oven for 5 to 10 minutes, until the filling is hot and the cheese on top is melted.