Be the first to Twice-baked potatoes are stuffed with a luscious mixture of brie cheese, bacon, and chive mashed potatoes. The potatoes may be assembled up to 24 hours in advance before the second finish bake. These are especially good with a nice steak, roast beef, or pork and hearty enough for a lunch with a side salad.
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 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
Preparation:
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.
Yield: 4 servings
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.
Yield: 4 servings
