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Baked Potatoes Stuffed with Brie
4 medium hot baked potatoes
2 ounces Brie cheese, cut 1" cubes
4 tablespoons butter, room temp
1 egg yolk
1 tablespoon minced chives or green onion
1/2 teaspoon salt
1/4 teaspoon black pepper
Can substitute Camembert, jack, fontina or creamy blue cheese in
place of the Brie. Preheat oven to 375 �F. Slice 1/2" lengthwise off
each potato. Taking care not to pierce the skin, scoop out the
flesh, leaving a 1/4" thick shell. In medium size bowl, mash potato
flesh until smooth. Add Brie, butter, yolk, chives, salt, pepper and
ground nutmeg. Mix well, then stuff each potato shell with the
mixture, mounding it in the center, and transfer to a shallow baking
dish.
Can refrigerate potatoes at this point, tightly covered, for up to
24 hours. If refrigerated, then bake the potatoes at 375�F
uncovered, until cheese is melted and stuffing is heated through
20-25 minutes. If not refrigerated, bake potatoes, uncovered, 12-15
minutes. Then run under broiler 5" from heat until lightly browned,
for 3-5 minutes. Good served with steaks, roasts or broiled fish.
Serves 4.
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