Baked Brie Potatoes Ham And Eggs Recipes

BAKED BRIE, POTATOES, HAM AND EGGS

Steps:

• Scrub potatoes; boil in salted water until tender but firm, approximtely 15 minutes. Drain the potatoes well and refrigerate until cold; cut into 1/4" cubes.
• In large non-stick skillet heat oil and butter on medium-high heat. Fry potatoes about 10 minutes, stirring often, until crisp and golden; cool. Stir in Brie, ham, parsley, green onion, and pepper.
• Transfer to greased, shallow 10 cup oval container and spread evenly. Make 8 wells in the potatoe mixture. Cover with foil (It can be refrigerated for up to 24 hours at this point).
• Heat oven to 400 degrees Fahrenheit; heat mixture until warm, about 15 minutes. Remove from oven; drop 1 egg into each well, sprinkle with paprika. Bake uncovered until egg whites are set and yolks are soft, 15 to 20 minutes.

BRIE TWICE BAKED POTATOES

Steps:

• Preheat oven to 375 degrees F.
• 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.
• Add butter, creams, onion mix, pepper, parsley and brie to the bowl of potatoes and stir til combined.
• 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.)
• Bake 12 to 15 minutes, until cheese has melted and stuffing is heated through. Brown under the broiler until golden, if desired.

HAM-AND-POTATO BAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch-round cake pan (at least 2 inches deep). Line bottom of pan with a parchment-paper round.
• In a large bowl, whisk together eggs and cream; season with salt and pepper. Thinly slice potatoes (less than 1/4 inch thick); drop into egg mixture.
• Lifting potatoes out of egg mixture, arrange half the potatoes in pan. Layer with ham, broccoli, cheese, and remaining potatoes. Pour egg mixture over top. Press down firmly so that potatoes are fully submerged in egg mixture.
• Cover with foil; bake until potatoes are tender, about 1 hour. Uncover; continue baking until golden and set, 30 to 45 minutes more.
• Cool 15 to 20 minutes in pan. Run a knife around edge, and carefully invert onto a plate. Peel off parchment. Reinvert, top side up. Slice with a serrated knife.

BAKED POTATOES STUFFED WITH BRIE

Steps:

• Preheat the oven to 375*F.
• Slice 1/2 inch lengthwise off each potato.
• Taking care not to pierce the skin, scoop out the flesh, leaving a 1/4 inch thick shell.
• In a medium size bowl, mash the potato flesh until smooth.
• Add the Brie, butter, egg yolk, chives, salt, pepper, and nutmeg,if desired; mix well.
• Stuff each potato shell with the mixture, mounding it in the center; transfer to a shallow baking dish.
• *At this point the potatoes can be stored.
• Refrigerate, tightly covered, for up to 24 hours.
• *.
• Bake the potatoes, uncovered, until the cheese has melted and the stuffing is heated through-12 to 15 minutes.
• Run under the broiler, five inches from the flame, until lightly browned- 3 to 5 minutes.
• Serve as a side dish with steak, roasts, poultry, or broiled fish, or as a light luncheon dish, with a nice salad.
• Serves 4 as an entree, 8 as a side dish.
• Enjoy!