Sunday, August 31, 2014

Twice Baked Brie & Bacon Potatoes

The weather is suffering from an identity crisis.  If the sun comes out, it only stays for 5 minutes before it begins to rain again.  Good day to watch some football or make a nice dinner.  It's been awhile since I made twice baked potatoes so I was happy to have a package of brie in the refrigerator.  It melts so nicely even before you return it to the oven.

Twice Bake Brie & Bacon Potatoes

2 large Yukon Gold or Russet Potatoes
2 tbsp butter
3 oz brie cheese, rind removed
2 slices bacon, cooked and drained on a paper towel
3/4 tsp sea salt
1/4 tsp freshly ground pepper

Wash potatoes.  Poke holes into skin with a fork and bake under fork tender.  The length of baking time will depend on the size and type of the potatoes.    Remove from oven and let cool for 10 minutes.  Cut the upper third of the potato off and scoop our the middle and put into a bowl.  With a fork, stir in the butter and brie.  Add in seasonings and then the bacon.  Spoon mixture back into the shells and bake for an additional 20 minutes at 350°.

You may also add in green onions, chives or any of your favorite herbs and toppings.