Recipe by Sharon123
An easy way to dress up potatoes, this dish is equally delicious made with Camembert, Monterey Jack, Fontina, or a creamy blue cheese. Enjoy! Cooking time does not include time to bake potatoes.
Top Review by Nif
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! :)
- 4 medium hot baked potatoes (Idahoes or russets are good)
- 85.04 g brie cheese, cut into 1 inch cubes
- 59.16 ml butter or 59.16 ml margarine, room temperature
- 1 egg yolk
- 14.79 ml minced chives or 14.79 ml green onion top, to taste
- 2.46 ml salt
- 1.23 ml black pepper
- ground nutmeg, to taste (optional)
Directions See How It's Made
- Preheat the oven to 375*F.
- Slice 1/2 inch lengthwise off each potato.
- Taking care not to pierce the skin, scoop out the flesh, leaving a 1/4 inch thick shell.
- In a medium size bowl, mash the potato flesh until smooth.
- Add the Brie, butter, egg yolk, chives, salt, pepper, and nutmeg,if desired; mix well.
- Stuff each potato shell with the mixture, mounding it in the center; transfer to a shallow baking dish.
- *At this point the potatoes can be stored.
- Refrigerate, tightly covered, for up to 24 hours.
- Bake the potatoes, uncovered, until the cheese has melted and the stuffing is heated through-12 to 15 minutes.
- Run under the broiler, five inches from the flame, until lightly browned- 3 to 5 minutes.
- Serve as a side dish with steak, roasts, poultry, or broiled fish, or as a light luncheon dish, with a nice salad.
- Serves 4 as an entree, 8 as a side dish.