- 4 Colorado russet variety potatoes
- Salt and pepper
- 8 tablespoons Whole seed or grainy mustard
- 6 ounces Brie cheese
- 2 tablespoons Chives or green onion tops, finely chopped
Heat oven to 400 degrees. Poke potatoes in 5 or 6 places with the tines of a fork. Bake potatoes 50 to 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 with salt 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 sheet. Bake 15-20 minutes until cheese has melted and browned in spots. Serve warm. Makes16 appetizers.