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Category: entrees
Prep Time: Cook Time: Total Time:
4 medium hot, baked Idaho or russet potatoes
4 Tablespoons (1/2 stick) unsalted butter or margarine, room temperature
2 Tablespoons heavy cream
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
2 ounces ripe brie cheese, cut into 1-inch cubes, at room temperature
2 Tablespoons bacon crumbles or imitation soy bacon bits, optional
1 Tablespoon minced chives
Preheat oven to 375 degrees F. Line a shallow baking pan with foil.
Slice off the top third of each of the baked potatoes lengthwise. Carefully scoop out the potato flesh into a medium bowl, leaving a 1/2-inch thick shell. Scoop out any potato flesh from the tops into the bowl and discard the top skin.
Add butter, cream, salt, pepper, and nutmeg to the bowl of potatoes and mash until combined (some lumps are desirable). Fold in brie, bacon, and chives.
Mound the mashed potatoes into the potato shells and place in prepared pans. (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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Brie - Twice Baked Potato
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Category: entrees
Prep Time: Cook Time: Total Time:
4 medium hot, baked Idaho or russet potatoes
4 Tablespoons (1/2 stick) unsalted butter or margarine, room temperature
2 Tablespoons heavy cream
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
2 ounces ripe brie cheese, cut into 1-inch cubes, at room temperature
2 Tablespoons bacon crumbles or imitation soy bacon bits, optional
1 Tablespoon minced chives
Preheat oven to 375 degrees F. Line a shallow baking pan with foil.
Slice off the top third of each of the baked potatoes lengthwise. Carefully scoop out the potato flesh into a medium bowl, leaving a 1/2-inch thick shell. Scoop out any potato flesh from the tops into the bowl and discard the top skin.
Add butter, cream, salt, pepper, and nutmeg to the bowl of potatoes and mash until combined (some lumps are desirable). Fold in brie, bacon, and chives.
Mound the mashed potatoes into the potato shells and place in prepared pans. (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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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