Brie-Stuffed Twice Baked Potatoes

Do you like brie?

My husband does. He would rather sit down with a slice of brie and some crackers than eat any other snack.

So, when I brought home this hunk of brie, but told him he couldn't touch it because I had plans for it, he sulked.

And, then I made him these.

Brie-Stuffed Twice Baked Potatoes.

And, he planted a smooch on me that I'll never forget. Eight years in and he still loves my cooking and I'm still a bowl of jelly in his arms.

We're a good match - he and I.

He's my "fahm boy". I'm his "Buttercup".

He's my Han. I'm his Leia.

He's my Fred. I'm his Daphne.

He's my...

Weren't we just talking about brie and taters? What's going on here? My apologies.

Wanna make some brie-stuffed potatoes with me?

Here's how I did it.

I baked four large potatoes at 400 degrees for one hour. Then, I cut oval shaped slits in the tops of them.

And, removed the part I cut out.

Using my mini cookie scoop, I scooped out most of the potato into a bowl.

I added butter and cream to the potatoes and beat them with my mixer. (You could use half-and-half or milk if you want to make a lower fat version.) Me? Heavy cream, baby!

Before I did any of that, I took my chunk of brie and removed the rind from the largest end. (You don't need to do that, I'm just not the biggest fan of the rind part.)

And, cut the brie into small pieces. (It's soft, but just cut it carefully.)

I added it to the potatoes.

Along with some salt and freshly ground black pepper, and gently folded the brie into the creamy potatoes.

Using my mini-scoop, I added the brie and potato mixture back into the potato skins. And, baked them for 15 minutes at 350 degrees.

Voila.

Simple.
Creamy.
Delicate.
Upscale.

Easy. SO easy.

Brie-Stuffed Twice Baked Potatoes.

I served them with steak. They were so good - such a nice change-up from traditional twice baked potatoes.

And, they brought on a kiss for the ages from my brie-loving sweetheart.

I'll be making them weekly.

Brie-Stuffed Twice Baked Potatoes

4 large baking potatoes
3 ounces of brie, cut into chunks
3 tablespoons butter, softened
1/3 cup heavy cream (or half-and-half or milk)
1 teaspoon salt
1 teaspoon freshly ground black pepper

Preheat oven to 400 degrees. Prick potatoes with a fork and bake for 1 hour.

Remove from oven and reduce heat to 350 degrees. Allow potatoes to cool for 10 minutes so you can work with them.

Cut an oval shaped slit in the tops of each potato. Using a mini scoop or spoon, remove the pulp and place in mixing bowl, being careful to keep skins intact. Add butter and cream and beat until combined, but leaving potatoes still a bit chunky.

Gently fold in chunks of brie, salt, and pepper, being sure to leave brie in chunks.

Using 2 spoons or a mini scoop, place potato mixture back into potato skins. Bake at 350 degrees for 15 minutes. Serve immediately.

*You can add your favorite herb to these potatoes - thyme, rosemary, or dill would be great. I liked the simplicity of them for the meal I was serving, but jazz these up to your liking!