Baked Potatoes With Brie
4 medium hot, baked Idaho or russet potatoes
2 ounces brie cheese, cut into 1-inch cubes
4 Tablespoons (1/2 stick) unsalted butter or margarine, room temperature
1 egg yolk
1 Tablespoon minced chives or green onion tops, or to taste
1/2 teaspoon salt
1/4 ground black pepper
Pinch of ground nutmeg to taste
Preheat oven to 375 degrees F.
Slice 1/2-inch lengthwise off each baked 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. Put 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.
Yield: 4 servings
Pairs Well With
Serve as a side dish with steak, roasts, poultry or broiled fish.