These twice baked potatoes are stuffed with a delicious combination of MouCo Camembert cheese, butter, sour cream, Parmesan cheese, chives, and green onions. The potatoes are baked until golden brown, and the cheese is melted and bubbly. These potatoes are perfect for a main course or a side dish. They are also great for parties or potlucks where they can be served warm.
Ingredients
- 4 large baking potatoes
- 1/4 cup butter, melted
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh chives
- 1/4 cup chopped green onions
- 1/4 cup crumbled MouCo Camembert cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Scrub the potatoes and prick them all over with a fork.
- Bake the potatoes for 1 hour, or until they are soft when pierced with a fork.
- Let the potatoes cool slightly, then cut them in half lengthwise.
- Scoop out the flesh of the potatoes, leaving a thin shell.
- Mash the potato flesh with the butter, sour cream, Parmesan cheese, chives, green onions, and salt and pepper.
- Spoon the mashed potato mixture back into the potato shells.
- Top with the MouCo Camembert cheese.
- Bake for 15 minutes, or until the cheese is melted and bubbly.
- Serve immediately.
Tips
- For a more flavorful potato, rub the outside of the potatoes with olive oil and sprinkle with salt and pepper before baking.
- You can also add other ingredients to your mashed potato mixture, such as bacon, cheddar cheese, or roasted vegetables.
- Serve these potatoes for a main course or a side dish. They are also great for parties or potlucks.
