Brie Twice Baked Potatoes
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.
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INGREDIENTS
Nutrition- 6
- 1
- 4
- 1⁄2
- 1⁄2cup sour cream
- 1⁄4cup mayonnaise
- 1(7/8 ounce) envelope Lipton Onion Soup Mix
- 1⁄4 - 1⁄2teaspoon fresh ground black pepper
- 2teaspoons dried parsley flakes
- 6ounces ripe brie cheese, cut into 1/2-inch cubes rind removed
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DIRECTIONS
- 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.
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