BAKED POTATOES STUFFED WITH BRIE

By porklion

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)

Details

Servings 4
Adapted from food.com

Preparation

Step 1

Directions

Preheat the oven to 375*F.

Slice 1/2 inch lengthwise off each potato.

Taking care not to pierce the skin, scoop out the flesh, leaving a 1/4 inch thick shell.

In a medium size bowl, mash the potato flesh until smooth.

Add the Brie, butter, egg yolk, chives, salt, pepper, and nutmeg,if desired; mix well.

Stuff each potato shell with the mixture, mounding it in the center; transfer to a shallow baking dish.

*At this point the potatoes can be stored.

Refrigerate, tightly covered, for up to 24 hours.

*.

Bake the potatoes, uncovered, until the cheese has melted and the stuffing is heated through-12 to 15 minutes.

Run under the broiler, five inches from the flame, until lightly browned- 3 to 5 minutes.

Serve as a side dish with steak, roasts, poultry, or broiled fish, or as a light luncheon dish, with a nice salad.

Serves 4 as an entree, 8 as a side dish.

Enjoy!