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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees F. | 2. Slice 5 of the baked potatoes lengthwise in half. Carefully scoop out the potato flesh into a medium bowl, leaving a 1/2-inch thick shell. Rice the potatoes back into the bowl. Rice the garlic the peel the other potato and rice into the bowl. | 3. Add butter, creams, onion mix, pepper, parsley and brie to the bowl of potatoes and stir til combined. | 4. Mound the potatoes into the potato shells and place on cookie sheet pan. (Potatoes may be covered and refrigerated up to 24 hours at this point. Let come to room temperature before finishing in the oven.) | 5. Bake 12 to 15 minutes, until cheese has melted and stuffing is heated through. Brown under the broiler until golden, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	6		baked	-	-	-	-
garlic	1	bulb	roasted Roasted	-	-	-	-
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
milk	1/2	cup	warmed	276.0	6.648	2.748	28.608
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
mayonnaise	1/4	cup		209.38	0.0	0.2146	23.2
lipton onion soup mix	1	envelope		-	-	-	-
black pepper	1/4 - 1/2	teaspoon	ground	0.0	0.0	0.0	0.0
parsley flake	2	teaspoons	dried	-	-	-	-
brie cheese	6	ounces	ripe cut	568.134	0.7655	35.2958	47.0837

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.