Yield: 16 Servings
|4 \N||Russet potatoes|
|8 teaspoons||Whole seed or grainy mustard|
|6 ounces||Brie cheese|
|2 tablespoons||Finely chopped chives or green onion tops|
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 ½ 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@... on Jul 21, 1997