Ingredients Jump to Instructions ↓

  1. 4 medium hot, baked Idaho or russet potatoes

  2. 4 Tablespoons (1/2 stick or 1/4 cup) butter or margarine, room temperature

  3. 2 Tablespoons heavy cream

  4. 3/4 teaspoon kosher salt

  5. 1/4 teaspoon freshly ground black pepper

  6. 1/8 teaspoon ground nutmeg

  7. 2 ounces ripe brie cheese, cut into 1-inch cubes, at room temperature

  8. 2 strips of bacon , cooked until crisp and crumbled, or imitation soy bacon bits, optional

  9. 3 Tablespoons minced chives

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. Line a shallow baking pan with foil.

  2. 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.

  3. 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 .

  4. 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.)

  5. Bake in a 425 F. for 15 to 30 minutes, until cheese has melted and stuffing is heated through. Brown under the broiler until golden, if desired.

  6. Yield: 4 servings Brie Twice-Baked Potatoes Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to, Inc.


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