Prep 20 mins
Cook 15 mins
These are creamy soft and comforting! No need to salt the onion mix has sufficient amounts. This can be made the day before for easy preparation of a party, or make and freeze for future enjoyment.
- 6 large hot baked russet potatoes, How to Bake the Perfect Potato
- 1 bulb roasted garlic (choice of your favorite or try Roasted Garlic & Pearl Onions With Herbs)
- 4 tablespoons unsalted butter, room temperature
- 1⁄2 cup milk, warmed
- 1⁄2 cup sour cream
- 1⁄4 cup mayonnaise
- 1 (7/8 ounce) envelope Lipton Onion Soup Mix
- 1⁄4-1⁄2 teaspoon fresh ground black pepper
- 2 teaspoons dried parsley flakes
- 6 ounces ripe brie cheese, cut into 1/2-inch cubes rind removed
- Preheat oven to 375 degrees F.
- Slice 5 of the baked potatoes lengthwise in half. Carefully scoop out the potato flesh into a medium bowl, leaving a 1/2-inch thick shell. Rice the potatoes back into the bowl. Rice the garlic the peel the other potato and rice into the bowl.
- Add butter, creams, onion mix, pepper, parsley and brie to the bowl of potatoes and stir til combined.
- Mound the potatoes into the potato shells and place on cookie sheet pan. (Potatoes may be covered and refrigerated up to 24 hours at this point. Let come to room temperature before finishing in the oven.)
- Bake 12 to 15 minutes, until cheese has melted and stuffing is heated through. Brown under the broiler until golden, if desired.
Since there were just the 2 of us to enjoy this dish, I did cut the recipe in half, & since I remember from past experience how overpowering (in my opinion, of course) the onion soup mix can be, I used only 1/3 of the envelope instead of half of it! Other than that, your recipe was followed, & the flavor combo from the cheese & everything else was OUTSTANDING ~ Definitely something I'll be making again & again! Thanks for this GREAT KEEPER OF A RECIPE! [Made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 20]
This recipe is fantastic! I made a few substitutes based on what I had on hand -- lite mayo, lite sour cream and soy milk -- and I don't think that it compromised the flavor at all! This was fairly simple to put together and I waited a day to write this review so I could see if there was a difference between hot out of the oven and reheated from the fridge. And the answer is no, they're both excellent. I am putting this in my "good enough for company" book. It's great to have such an indulgent recipe that can be made a day (or more) ahead. Yum!
There is no way that you can go wrong with this recipe. It's simply fabulous. Be sure to save this one and use it when you next have guests or an occasion dinner. As described, it's very creamy and tastes so indulgent that you'll save the last bite of spud to end the meal. I just love the fact that Rita says they freeze well and I do think that I'll be tucking about six of these delights into cold storage to have them ready when the mood strikes.