A delightful twist on the classic baked potato, featuring a creamy Brie filling and a golden, crispy top.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a perfect texture.
Wash and dry the potatoes, then pierce them with a fork.
Piercing the potatoes prevents them from bursting during baking.
Bake the potatoes directly on the oven rack for about 50 minutes, or until tender.
Place a baking sheet on the rack below to catch any drips.
Slice off the top of each baked potato and scoop out the flesh, leaving a sturdy shell.
Be gentle to avoid tearing the potato skins.
Mash the scooped-out potato flesh in a bowl with the Brie, butter, salt, and egg yolk until smooth.
Ensure the Brie is at room temperature for easier mixing.
Spoon the filling back into the potato shells, mounding slightly.
Use a piping bag for a decorative presentation.
Place the filled potatoes on a baking sheet and bake for another 15 minutes, or until golden brown on top.
For extra crispiness, broil for the last 2 minutes.
Sprinkle the baked potatoes with fresh chives before serving.
Serve immediately for the best flavor and texture.
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