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 yolks
1 tablespoon minced chives or 1 tablespoon green onion tops, to taste
1/2 teaspoon salt
1/4 teaspoon black pepper
ground nutmeg, to taste (optional)
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!
Servings: 4
Time preparation: 10 min.
Time total: 30 min.