BRIE STUFFED JACKET POTATOES
In an internet quest for the recipe for Brie-mashed potatoes, I came upon these little gems. I was only baking for two, so only used two potatoes, however, I forgot to scale down the remaining ingredients, which were slated to feed four (using 4 potatoes). My husband and I both agreed that these were the best things upon the plate tonight. From igourmet.com. Prep/Cook time does not include time for baking the potatoes.
Provided by skat5762
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 534.2, Fat 37, SaturatedFat 22.8, Cholesterol 186.6, Sodium 1068.2, Carbohydrate 37.7, Fiber 4.7, Sugar 1.9, Protein 14.6
BAKED POTATOES STUFFED WITH BRIE
An easy way to dress up potatoes, this dish is equally delicious made with Camembert, Monterey Jack, Fontina, or a creamy blue cheese. Enjoy! Cooking time does not include time to bake potatoes.
Provided by Sharon123
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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!
BAKED STUFFED BRIE WITH CRANBERRIES & WALNUTS
One of the most common mistakes people make when serving cheese is not letting it come to room temperature first, so that all the flavors can be fully realized. This beautiful baked stuffed brie takes that principle to the next level.
Provided by Chef John
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 6
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.)
Nutrition Facts : Calories 303.8 calories, Carbohydrate 17.4 g, Cholesterol 48.8 mg, Fat 22.3 g, Fiber 0.9 g, Protein 9.3 g, SaturatedFat 8.2 g, Sodium 261.3 mg, Sugar 2.9 g
BACON, CREMINI & BRIE POTATOES
This is my version of an ultimate baked potato. Rich brie, crispy bacon and cremini mushrooms transform the humble baked potato into something really special. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 511 calories, Fat 32g fat (13g saturated fat), Cholesterol 58mg cholesterol, Sodium 781mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.
STUFFED JACKET POTATOES
A simple baked potato recipe to get kids in the kitchen - this is easy to follow and great for teaching
Provided by Good Food team
Categories Side dish, Snack
Time 1h35m
Number Of Ingredients 5
Steps:
- Equipment you will need: medium mixing bowl, small mixing bowl, dessertspoon, fork, baking tray, grater, oven gloves.
- Get an adult to heat the oven to 200C/180C fan/gas 6 and bake the potatoes for about 1 hr until cooked and the skins are crispy. Leave to cool completely. This can be done up to 2 days ahead.
- To stuff the jacket potatoes, heat the oven to 200C/180C fan/gas 6. Ask an adult to cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
- Using the fork, mash the potato until there are no lumps. Add the cheese, sweetcorn and peppers and mix well. Gently pick the leaves from the herbs. You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture.
- Using the spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up. Sprinkle with a little extra grated cheese and place on a baking tray. Using oven gloves, place the tray in the oven and bake for 10-15 mins until golden.
Nutrition Facts : Calories 274 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
BAKED POTATO SKINS WITH BRIE & TRUFFLE
Use up leftover roast potatoes on Boxing Day and make luxury potato skins with brie and truffle. The latter is optional, but Christmas is a time to indulge
Provided by Tom Kerridge
Categories Dinner, Lunch, Supper
Time 50m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 210 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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