Potatoes with Roquefort and Scallions
Rinse potatoes thoroughly, pat dry, firmly wrap each in oiled aluminum foil, poke with a fork several times and cook in a preheated oven at 170°C (approximately 350°F) for 50 minutes.
Rinse scallions, trim and cut into thin rings.
Cut Roquefort into thin slices.
To serve, remove potatoes from foil, cut in half lengthwise, cover with Roquefort and scallion rings and season with salt and pepper.