| 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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