Baked Potatoes Stuffed With Brie

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  medium  hot baked potatoes (Idahoes or russets are good)
• 3  ounces  brie cheese, cut into 1 inch cubes
• 4  tablespoons butter or 4  tablespoons margarine, room temperature
• 1  egg yolk
• 1  tablespoon  minced chives or 1  tablespoon green onion top, to taste
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
•  ground nutmeg, to taste (optional)

Directions

1. Preheat the oven to 375*F.
2. Slice 1/2 inch lengthwise off each potato.
3. Taking care not to pierce the skin, scoop out the flesh, leaving a 1/4 inch thick shell.
4. In a medium size bowl, mash the potato flesh until smooth.
5. Add the Brie, butter, egg yolk, chives, salt, pepper, and nutmeg,if desired; mix well.
6. Stuff each potato shell with the mixture, mounding it in the center; transfer to a shallow baking dish.
7. *At this point the potatoes can be stored.
8. Refrigerate, tightly covered, for up to 24 hours.
9. *.
10. Bake the potatoes, uncovered, until the cheese has melted and the stuffing is heated through-12 to 15 minutes.
11. Run under the broiler, five inches from the flame, until lightly browned- 3 to 5 minutes.
12. Serve as a side dish with steak, roasts, poultry, or broiled fish, or as a light luncheon dish, with a nice salad.
13. Serves 4 as an entree, 8 as a side dish.
14. Enjoy!