Best Brie Twice Baked Potatoes Recipes

ULTIMATE TWICE BAKED POTATOES

Ultimate Twice Baked Potatoes image

I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.

Provided by PONYGIRL64

Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

Ingredients

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g

BRIE TWICE BAKED POTATOES

Brie Twice Baked Potatoes image

These are creamy soft and comforting! No need to salt the onion mix has sufficient amounts. This can be made the day before for easy preparation of a party, or make and freeze for future enjoyment.

Provided by Rita1652

Categories Potato

Time 35m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

6 large hot baked russet potatoes, How to Bake the Perfect Potato
1 bulb roasted garlic (choice of your favorite or try Roasted Garlic & Pearl Onions With Herbs)
4 tablespoons unsalted butter, room temperature
1/2 cup milk, warmed
1/2 cup sour cream
1/4 cup mayonnaise
1 (7/8 ounce) envelope Lipton Onion Soup Mix
1/4-1/2 teaspoon fresh ground black pepper
2 teaspoons dried parsley flakes
6 ounces ripe brie cheese, cut into 1/2-inch cubes rind removed

Steps:

Preheat oven to 375 degrees F.
Slice 5 of the baked potatoes lengthwise in half. Carefully scoop out the potato flesh into a medium bowl, leaving a 1/2-inch thick shell. Rice the potatoes back into the bowl. Rice the garlic the peel the other potato and rice into the bowl.
Add butter, creams, onion mix, pepper, parsley and brie to the bowl of potatoes and stir til combined.
Mound the potatoes into the potato shells and place on cookie sheet pan. (Potatoes may be covered and refrigerated up to 24 hours at this point. Let come to room temperature before finishing in the oven.)
Bake 12 to 15 minutes, until cheese has melted and stuffing is heated through. Brown under the broiler until golden, if desired.

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