|
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 375ºF. Slice 1/2 inch 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 375ºF 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 inch from heat until lightly browned, for 3-5 minutes. Good served with steaks, roasts or broiled fish.
|
