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
-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.