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Recipe details
Twice-Baked Potato with Brie Egg Filling
A baked potato is hollowed, filled with egg and Brie, then baked again until creamy and set.
≈ 132 kcal/100 g · ≈ 473 kcal/serving
55 minMediumAmerican comfort food
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
potato250 g
eggs50 g
Brie cheese50 g
cooking oil5 ml
salt2 g
black pepper0.5 g
Cookware and utensils
baking sheet
parchment paper
fork
knife
bowl
Directions
01
Heat the oven and line the baking sheet.
Products
No products at this step
Action
Heat and line
Time
2 min
Temperature
425°F/220°C
02
Prick the potato skin with the fork and coat it with oil and half the salt.
Products
potato — 250 g; cooking oil — 5 ml; salt — 2 g
Action
Prick and coat
Time
2 min
Temperature
Room temperature
03
Bake the potato until tender when pierced.
Products
potato — 250 g
Action
Bake
Time
35 min
Temperature
425°F/220°C
04
Halve the potato and scoop its flesh into the bowl.
Products
potato — 250 g
Action
Halve and scoop
Time
3 min
Temperature
Hot; handle carefully
05
Mix the potato flesh with the egg, Brie, remaining salt, and pepper.
Products
potato — 250 g; eggs — 50 g; Brie cheese — 50 g; salt — 2 g; black pepper — 0.5 g
Action
Mix
Time
3 min
Temperature
Warm
06
Spoon the filling into the potato shells.
Products
potato — 250 g; eggs — 50 g; Brie cheese — 50 g
Action
Fill
Time
2 min
Temperature
Warm
07
Bake the filled shells until browned and the center reaches 160°F/71°C.
Products
potato — 250 g; eggs — 50 g; Brie cheese — 50 g
Action
Bake
Time
8 min
Temperature
400°F/205°C; center 160°F/71°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
