Take potatoes to a new level with Brie, chives and butter, baked to fluffy perfection. This is the perfect make-ahead recipe for holiday dinners and special occasions, but why save it for company? You can whip this up the night before and have it ready to bake when you get home for work. Serve them with steaks, roasts, poultry or broiled fish. Brie, Camembert and Fontina cheese have almost no lactose and are allowed on a low-lactose diet, so enjoy.
Twice Baked Potatoes with Brie
Serves 4 to 8, adapted from “Cook Now, Serve Later”
4 medium-size baking potatoes (such as russet)
2 ounces (56 grams) Brie, Camembert or Fontina, cut into small pieces
4 tablespoons (60 ml) unsalted butter at room temperature
1 large egg yolk
2 tablespoons (30 ml) chives or green onion tops, chopped
1/2 teaspoon (2.5 ml) salt
1/4 teaspoon (1.25 ml) pepper
Pinch of nutmeg
Heat the oven to 450° F (230° C). Scrub the potatoes in running water, then dry them and poke them with a knife. Bake the potatoes for 50 minutes, or until soft when gently squeezed. Slice 1/2 inch (13 mm) lengthwise off the top of each potato if you’re making 4 large servings. Cut the potatoes in half if you’re making 8 smaller servings. Use a spoon to carefully scoop out the flesh, leaving a 1/4 inch (6 mm) shell.
Mash the potatoes in a medium-size bowl until smooth. Add the Brie, butter, egg yolk, chives, salt, pepper and nutmeg. Mix until the cheese is mostly blended in. Fill the potato shells with the mixture and place them in a shallow baking dish.
To serve later, tightly cover the potatoes with plastic wrap and refrigerate them for up to 24 hours.
Heat the oven to 450° F (230° C). Bake the potatoes uncovered, until heated through and the tops begin to brown, about 15 to 20 minutes. Bake for an extra 10 minutes if the potatoes were refrigerated.