Difficulty:[usr 2]
Preheat the oven to th. 7 (210°C). Wash the potatoes. Arrange them on a dish lined with coarse salt and bake them in the oven for 35 minutes.
Crack the eggs, separating the yolks from the whites. Beat the egg whites until stiff. In a saucepan, gently melt the butter and half the crumbled Roquefort cheese. Add the flour to this mixture, stirring for a long time. Gradually pour the boiling milk into the saucepan. Whisk to obtain a smooth liquid. Add the 6 yolks, two by two, the cayenne pepper, nutmeg and the rest of the Roquefort. Barely salt and gently fold in the egg whites, without stirring but lifting the mass.
Take the potatoes out of the oven (do not turn it off), cut off the top and hollow them out without piercing the skin. Around each potato, tie a slice of ventrèche with kitchen twine. Garnish each potato with the Roquefort preparation.
Put them back in a dish and bake for 25 minutes until the filling is puffed and golden. Serve right out of the oven.
