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Delicious! These potatoes are wonderfully easy to make and taste rich and flavourful. I just love brie and potatoes so this was a great pick for me. Made for Best of 2011. Thanks Sharon123! :)
We loved these potatoes. We wrapped 4 potatoes individually in tin foil after pouring olive oil on them and adding a little sea salt. Baked @ 375 for an hour and cut a oval hole into the potato, used a tablespoon to pull out all the guts, added to the brie mix and stuffed the skins and baked again for about 20 minutes. Perfect! We added a little bit of triple cheddar mix to the top for color and to give it more of a cheesy taste.
Great potatoes, made as a side dish last night with a chicken recipe. I used chives, and butter with a chicken dish . Made for PRMR tag.,
Wonderful recipe, but woman at 2419 recipes, you need to get out of the kitchen. Made for Cook-A-Thon for Sharon123.
These were awesome. I used Cambazola as it is similar in texture to the brie and I wanted a blue chese flavour. I served it with roasted beef tenderloin. fabulous dinner. Thanks for the great recipe
I love this recipe! It is the only way my husband will eat brie. The last time I made it, I used a combination of brie and fontina, and I sprinkled Parmesan on half of them before I baked them. Both types turned out very good. Thank you for this recipe.
We ate this as a side dish with dinner and enjoyed it. I was uncertain about how to cut the baked potato. The directions sounded like you were to stuff the whole potato with the skin all around it - but I didn't understand why you would brown a whole potato. So, I cut each baked potato in half lengthwise and then restuffed them like a twice baked potato. Everyone was served half a potato. I enjoyed the Brie cheese in them - it was a very mild flavor. Thanks for a good recipe.