Bacon, Cremini & Brie Potatoes for Two
"This is my version of an ultimate baked potato. Rich Brie, crispy bacon and
cremini mushrooms transform the humble baked potato into something really
special."
2 Servings
Prep: 10 min.
Bake: 50 min.
Ingredients
2 medium potatoes
2 teaspoons olive oil
1/4 teaspoon salt
3 bacon strips, chopped
1/4 pound sliced baby portobello (cremini) mushrooms
2 ounces Brie cheese, sliced
1 tablespoon minced fresh chives
Directions
Scrub and pierce potatoes. Rub potato skins with oil; sprinkle with salt. Bake at 400° for 50-60 minutes or until tender.
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute
mushrooms in drippings.
Cut a 2-in. "X" in tops of potatoes; insert cheese slices. Top with
mushrooms, bacon and chives. Yield: 2 servings.
Nutrition Facts: 1 stuffed potato equals 531 calories, 34 g fat (13 g
saturated fat), 58 mg cholesterol, 781 mg sodium, 41 g carbohydrate, 4 g
fiber, 16 g protein.
Bacon, Cremini & Brie Potatoes for Two published in Taste of Home
December/January 2011
Tip
Brie
A soft cows’ milk cheese, named after the French region of Brie, that is
pale in color with a grayish-white edible rind. The interior has a soft
spreadable consistency when served at room temperature. Perfect for use
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