Stuffed Mini Baked Potatoes with Brie & Caramelized Onions

Makes 6-8 servings


4 pounds small potatoes

1 tablespoon olive oil

Jacobsen Salt Co Kosher Salt to taste

2 tablespoons La Boîte Pierre Poivre Pepper Blend

3 medium red onions

1 tablespoon butter

1 tablespoon vegetable oil

1 tablespoon brown sugar


14 ounces brie cheese, cut into thin slices

Chives, chopped(optional)


-Preheat oven to 350° F. Toss the potatoes, in oil, salt and La Boîte Pierre Poivre Pepper Blend. Arrange into a single layer on  large baking tray. Pierce each potato with a fork.  Bake for 45 minutes.

-While potatoes are baking, peel the onions and slice thinly.  Heat butter and oil in a skillet until hot.  Add the onions and turn the heat down to medium-low.  Add a pinch of salt and stir until the onions are coated in oil. Cook the onions slowly for about 30 minutes stirring occasionally.

-At this point, add brown sugar to the onions along with 2 tablespoons water.  Cook for 3 minutes, then turn off the heat.

-When potatoes are finished cooking take them out of the oven and let cool for 5 minutes, leaving the oven on.  Cut into the top of each potato and pinch the top to open it up.  Place a slice of brie inside each cross. Return potatoes to the oven to melt the cheese.

-Once cheese has melted, remove potatoes from the oven and top with a teaspoon of the caramelized onions.  Sprinkle with chives to garnish.