Brie Twice Baked Potatoes
Elevate your comfort food game with these indulgent Brie Twice Baked Potatoes, a luxurious twist on a classic side dish. Featuring creamy Russet potatoes mixed with rich Brie cheese, sour cream, and a hint of garlic, this recipe is all about delivering velvety textures and sophisticated flavors. The potatoes are twice-baked to achieve a golden, slightly crispy topping, then finished with a sprinkle of fresh chopped chives for a bright, herby touch. Perfect for dinner parties, holiday gatherings, or as a decadent addition to a weeknight meal, these potatoes are irresistibly cheesy, buttery, and utterly satisfying. Whether you're seeking a crowd-pleasing side dish or an elevated comfort food experience, this recipe brings gourmet flair to your table with ease.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter
- 0.25 cup Heavy cream
- 0.25 cup Sour cream
- 6 ounces Brie cheese (rind removed, cubed)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh chives (chopped)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Wash and scrub the potatoes thoroughly, then dry them with a clean towel.
3. Rub each potato with olive oil and a pinch of salt. Place them directly on the oven rack or on a baking sheet lined with parchment paper.
4. Bake the potatoes for 50-60 minutes, or until they are tender and a fork easily pierces through them. Remove from the oven and let them cool slightly, about 10 minutes.
5. While the potatoes cool, preheat your oven again to 375°F (190°C).
6. Slice the top third off each potato lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a sturdy shell with about 1/4 inch of potato intact.
7. Add the butter, heavy cream, sour cream, Brie cheese, garlic powder, salt, and black pepper to the bowl with the potato flesh. Mash everything together until smooth and creamy.
8. Spoon the potato mixture back into the potato shells, mounding it slightly over the tops.
9. Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for 15-20 minutes, or until the tops are golden and slightly puffed.
10. Remove from the oven and garnish with fresh chopped chives before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 539 mg | 23% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.8 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 125 mg | 10% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 961 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
