| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | All newly t, Appetizers, Vegetables | 16 | Servings | |
INGREDIENTS
| 4 | Russet potatoes | |
| 8 | ts | Whole seed or grainy mustard |
| 6 | oz | Brie cheese |
| 2 | tb | Finely chopped chives or green onion tops |
INSTRUCTIONS
Preheat oven to 400. Prick potatoes in 5 or 6 places witht he tines of a fork. Bake potatoes 50-60 minutes, until tender and skins are crisp. Cut potatoes crosswise into 4 thick slices. With a melon baller or small spoon, scoop out a little potato from the center. Season withsalt and pepper; spread each hollowed out center with 1/2 teaspoon mustard. Cut up brie into 16 chunks; place one piece in each center. Sprinkle with chives. Place on baking sheets. Bake 15-20 minutes until cheese has melted and browned in spots. Serve warm. Makes 16 appetizers. Recipe by: Colorado Potatoes Posted to MC-Recipe Digest V1 #683 by L979@aol.com on Jul 21, 1997
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