Ingredients
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4 medium hot baked potatoes (Idahoes or russets are good)
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3 ounces brie cheese, cut into 1 inch cubes
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4 tablespoons butter or 4 tablespoons margarine, room temperature
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1 tablespoon minced chives or 1 tablespoon green onion top, to taste
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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ground nutmeg, to taste
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1 egg yolk
Instructions
- 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!