Baked Potatoes Stuffed With Brie Food

BRIE STUFFED JACKET POTATOES

Steps:

• Slice off the top of each potato and scoop out the flesh, leaving behind a potato skin jacket ready for filling.
• Mix together potato flesh, Brie, salt, egg yolk and butter.
• Beat until well mixed, and return mixture to potato skins.
• Place upon a baking sheet, or preferably a baking stone.
• Put into a 375-degree oven for 15 minutes, or until filling is golden brown.
• Sprinkle with chopped chives.

BAKED POTATOES STUFFED WITH BRIE

Steps:

• 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!

STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.

BACON, CREMINI & BRIE POTATOES

Steps:

• Scrub and pierce potatoes. Rub potato skins with oil; sprinkle with salt. Bake at 400° for 50-60 minutes or until tender., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute mushrooms in the drippings., Cut a 2-in. "X" in tops of potatoes; insert cheese slices. Top with mushrooms, bacon and chives.

BAKED STUFFED BRIE WITH CRANBERRIES & WALNUTS

Steps:

• Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
• Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
• Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
• If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)

BAKED BRIE, POTATOES, HAM AND EGGS

Steps:

• Scrub potatoes; boil in salted water until tender but firm, approximtely 15 minutes. Drain the potatoes well and refrigerate until cold; cut into 1/4" cubes.
• In large non-stick skillet heat oil and butter on medium-high heat. Fry potatoes about 10 minutes, stirring often, until crisp and golden; cool. Stir in Brie, ham, parsley, green onion, and pepper.
• Transfer to greased, shallow 10 cup oval container and spread evenly. Make 8 wells in the potatoe mixture. Cover with foil (It can be refrigerated for up to 24 hours at this point).
• Heat oven to 400 degrees Fahrenheit; heat mixture until warm, about 15 minutes. Remove from oven; drop 1 egg into each well, sprinkle with paprika. Bake uncovered until egg whites are set and yolks are soft, 15 to 20 minutes.

STUFFED BAKED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender.
• Reduce heat to 375°.
• Cut each potato in half lengthwise; scoop out the pulp, leaving a thin shell.
• In a large mixing bowl, beat the pulp with butter.
• Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic.
• Spoon into potato shells.
• Sprinkle with remaining cheese.
• Place on a baking sheet.
• Bake for 15-20 minutes or until heated through.
• Top with bacon and green onions.

MUSHROOM-STUFFED BAKED BRIE

Steps:

• Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushroom and onion; saute 6-8 minutes or until golden brown. Add garlic and seasonings; cook 1 minute longer. Remove from heat; transfer to a bowl and refrigerate until cooled., On a lightly floured surface, unfold puff pastry. Place 1 Brie half on pastry, cut side up. Top with mushroom mixture and remaining Brie half, cut side down. Pull corners of pastry up over cheese, pinching together to seal on top. Place on an ungreased baking sheet, seam side down. Brush top and sides of pastry with egg. Bake until puffed and browned, 30-35 minutes.

BAKED CHICKEN AND BRIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish.
• Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!

STUFFED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 45 minutes, or until cooked through.
• Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
• To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
• Bake for another 30 minutes, or until heated through.

BAKED POTATOES STUFFED WITH RICOTTA AND HERBS

Steps:

• Heat the oven to 220 degrees celcius. Prick the potatoes with a fork, coat with cooking spray and place on a baking tray. Bake for 1 hour or until cooked.
• When the potatoes are cooked, cut the tops off and scoop out the flesh, leaving a 1cm shell. Return the shells to the oven for 10 minutes.
• Combine the ricotta with the potato flesh, garlic, chives and parsley and season to taste with salt and pepper. Fill each potato shell with the ricotta and herb mixture and return to the oven for 10 minutes. Top with the sweet chili sauce if desired.

BAKED POTATO SKINS WITH BRIE & TRUFFLE

Steps:

• Heat oven to 180C/160C fan/gas 6. Put the potatoes in a large roasting tin and drizzle with the melted butter. Roast for 30 mins or until they start to crisp up and become golden brown.
• Scatter the brie and thyme over the wedges and return to the oven for another 15 mins until molten and bubbling. Remove the cheesy potatoes from the oven, drizzle with truffle oil and finish the dish with loads of grated truffle, if you can get your hands on some.