Categories: Vegetables, French 
      Yield: 6 servings 
  
    1/2 c  Milk or cream                     1/2 ts Worcestershire Sauce 
      3 ea Large baking potatoes               2 tb R/G Sauce (see 
    1/2 c  Sour cream                          1 ea Salt and pepper to taste 
    3/4 c  Grated chedder cheese               1 ea Chopped chives 
    1/4 c  Finely minced onion             
  
     Microwave potatoes for about 20 minutes.  Retaining skins, scoop potato 
  from skins and whip with the rest of the ingredients until smooth. Repack 
  skins with the potato mix and serve.  Garnish with chopped chives. 
   
  R/G SAUCE: 
     Heat garlic puree gently in 1/3 cup olive oil in pan (do not brown). Add 
  2 tbsp of your favorite liquor (optional).  Stir until melted, 1 crumbled 
  wedge of Roquefort cheese.  Skim fat, and strain the pan juices of the 
  bacon and chicken, and add to the sauce.  Mix well while reheating. Serve 
  sauce with the baked chicken and enjoy! 
   
       Jeff Viets