Potatoes roquefort

1. Scrub potatoes thoroughly, and rub skins with oil; bake at 400 °F for 1 to 1-¼ hours or until potatoes are done.
2. Allow to cool to touch.
3. Slice skin away from top of each potato.
4. Scoop out pulp, leaving sheels intact; mash pulp.
5. Add cheese; beat with an electric mixer until blended.
6. Gradually add whipping cream; stir in salt nad pepper.
7. Stuff shells with potato mixture.
8. Combine breadcrumbs, garlic, and butter, mixing well; sprinkle over potatoes.
9. Bakei at 350 °F for 20 to 25 minutes or until lightly browned.