Brie-Stuffed Mini Baked Potatoes Recipe

In our home, appetizers are more than just a pre-meal nibble; they’re an event in themselves. We love to experiment with flavors and textures, always on the lookout for that perfect bite that balances elegance with ease. Recently, I stumbled upon the idea of Brie-Stuffed Mini Baked Potatoes, and let me tell you, they’ve become an instant family favorite. The first time I made these, the reaction was overwhelmingly positive – a chorus of “mmm’s” and “can I have another?” echoed around the table. The creamy, melted brie nestled inside a perfectly roasted mini potato, all topped with a sprinkle of fresh herbs, is simply irresistible. They’re sophisticated enough for a dinner party yet simple enough for a casual weeknight treat. These little bites are not only incredibly delicious but also remarkably versatile, fitting in seamlessly at holiday gatherings, game day parties, or even as a delightful side dish. If you’re looking for an appetizer that’s guaranteed to impress with minimal fuss, you absolutely must try these Brie-Stuffed Mini Baked Potatoes. They are, in my humble opinion, appetizer perfection.

Ingredients

To create these delectable Brie-Stuffed Mini Baked Potatoes, you’ll need a handful of simple, high-quality ingredients. The beauty of this recipe lies in its simplicity, allowing the natural flavors of the potatoes and brie to truly shine. Here’s what you’ll need to gather:

• Mini Potatoes: 2 pounds (about 24-30 mini potatoes). Opt for small, uniformly sized potatoes, such as Yukon Gold or red potatoes. Their thin skins and creamy interiors are ideal for roasting and stuffing. Using mini potatoes ensures each bite is perfectly portioned and cooks evenly. Larger potatoes can be used, but the cooking time will need to be adjusted, and they may become less bite-sized. Look for potatoes that are firm to the touch and free from blemishes or sprouts.
• Brie Cheese: 8 ounces. A good quality brie is essential for that rich, creamy center. You can use a double or triple cream brie for extra decadence. Make sure to remove the rind from the portion you will be using to stuff the potatoes, as the rind can become tough when baked. Allow the brie to come to near room temperature before cutting it into cubes; this will make it easier to handle and stuff into the potatoes.
• Olive Oil: 2 tablespoons. Extra virgin olive oil is preferred for its flavor and health benefits. It will be used to coat the potatoes before roasting, helping them to become crispy on the outside while remaining tender on the inside. You can substitute with avocado oil or another neutral cooking oil if preferred.
• Fresh Rosemary: 2 tablespoons, finely chopped. Fresh rosemary adds a wonderful aromatic and slightly piney flavor that complements both potatoes and brie beautifully. Make sure to chop it finely so that it distributes evenly and doesn’t become overwhelming. If you don’t have fresh rosemary, you can substitute with 1 teaspoon of dried rosemary, but fresh is highly recommended for the best flavor.
• Fresh Thyme: 2 tablespoons, finely chopped. Fresh thyme adds a delicate, earthy, and slightly lemony flavor that pairs excellently with brie and potatoes. Like the rosemary, ensure it’s finely chopped. If using dried thyme, use 1 teaspoon as a substitute. A combination of rosemary and thyme is classic and works wonderfully, but you can also experiment with other herbs like parsley or chives.
• Garlic Powder: 1 teaspoon. Garlic powder provides a subtle background flavor that enhances the overall taste of the potatoes. Use garlic powder rather than fresh garlic in this recipe as it distributes more evenly when roasting and won’t burn.
• Salt: 1 teaspoon, or to taste. Kosher salt or sea salt is recommended. Salt is crucial for seasoning the potatoes and bringing out their natural flavor. Adjust the amount to your personal preference, but don’t skimp on it, as it is essential for flavor development.
• Black Pepper: ½ teaspoon, freshly ground. Freshly ground black pepper adds a pungent and slightly spicy note that complements the other flavors. Use freshly ground pepper for the best flavor, as pre-ground pepper tends to lose its aroma and intensity over time. Adjust the amount to your taste preference.
• Optional Garnishes: Fresh parsley, chives, or a drizzle of honey. These are optional but can add a final touch of freshness and visual appeal. Fresh parsley or chives provide a bright, herbaceous finish, while a drizzle of honey can add a touch of sweetness that balances the savory flavors.

Having these high-quality ingredients ready will ensure that your Brie-Stuffed Mini Baked Potatoes are bursting with flavor and have the perfect texture. The combination of earthy potatoes, creamy brie, and aromatic herbs is a culinary delight that is sure to impress.

Instructions

Creating these Brie-Stuffed Mini Baked Potatoes is a straightforward process, perfect for both novice and experienced cooks. Follow these step-by-step instructions to achieve appetizer perfection:

1. Preheat Oven and Prepare Potatoes: Begin by preheating your oven to 400°F (200°C). This temperature is ideal for roasting the mini potatoes to ensure they are cooked through and slightly crispy on the outside. While the oven is preheating, thoroughly wash the mini potatoes under cold running water. Scrub them gently to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towels. Ensuring the potatoes are dry is crucial for achieving a crispy exterior during roasting.
2. Season and Roast the Potatoes: In a large bowl, toss the dried mini potatoes with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of salt, and ½ teaspoon of freshly ground black pepper. Make sure the potatoes are evenly coated with the oil and seasonings. Spread the seasoned potatoes in a single layer on a baking sheet. Using a single layer is important as overcrowding the pan will steam the potatoes instead of roasting them, preventing them from getting crispy. Roast in the preheated oven for 25-30 minutes, or until the potatoes are tender when pierced with a fork and slightly golden brown. Halfway through the roasting time, about 15 minutes in, flip the potatoes with a spatula to ensure even cooking and browning on all sides.
3. Prepare the Brie and Herbs: While the potatoes are roasting, prepare the brie and herbs. Remove the rind from the 8 ounces of brie cheese. Cut the brie into small cubes, approximately ½ inch in size. Having the brie pre-cut and ready will streamline the stuffing process once the potatoes are cooked. Finely chop 2 tablespoons of fresh rosemary and 2 tablespoons of fresh thyme. Set aside the chopped brie and herbs until the potatoes are ready.
4. Cool and Slice the Potatoes: Once the potatoes are roasted and tender, remove them from the oven and let them cool slightly for about 5-10 minutes. This will make them easier to handle without burning your fingers. Using a sharp knife, carefully slice a thin lengthwise slit into the top of each potato. Make sure not to cut all the way through; you want to create a pocket for the brie stuffing, not split the potato in half. Gently use a small spoon or your fingers to scoop out a small amount of the potato flesh from the slit to create a larger cavity for the brie. Be careful not to break the potato while scooping.
5. Stuff with Brie and Bake Again: Fill each potato cavity with a cube or two of brie cheese, depending on the size of the potato and the cavity. Don’t overstuff them, as the brie will melt and expand during baking. Arrange the stuffed potatoes back on the baking sheet. Return the baking sheet to the oven and bake for another 5-7 minutes, or until the brie is melted, soft, and slightly gooey. Keep a close eye on them during this second bake to ensure the brie doesn’t melt too much and become overly runny.
6. Garnish and Serve: Remove the baking sheet from the oven. Immediately sprinkle the warm, brie-stuffed mini baked potatoes with the finely chopped fresh rosemary and thyme. The heat from the potatoes will release the aromatic oils of the herbs, enhancing their flavor. If desired, you can add optional garnishes such as a sprinkle of fresh parsley, chives, or a light drizzle of honey for an extra touch of sweetness. Serve the Brie-Stuffed Mini Baked Potatoes immediately while they are warm and the brie is melted and gooey. They are best enjoyed fresh from the oven.

Following these detailed instructions will guide you through each step of creating these delightful Brie-Stuffed Mini Baked Potatoes. The combination of crispy potatoes, creamy melted brie, and fragrant herbs is a guaranteed crowd-pleaser.

Nutrition Facts

This nutritional information is an estimate and can vary based on specific ingredients used and portion sizes. It is based on a serving size of approximately 3 Brie-Stuffed Mini Baked Potatoes.

Servings: Approximately 8 servings (about 3 potatoes per serving)

Calories per Serving: Approximately 250-300 calories

Detailed Nutritional Breakdown (per serving, estimated):

• Calories: 250-300 kcal
• Total Fat: 18-22g
  • Saturated Fat: 11-14g
  • Monounsaturated Fat: 5-6g
  • Polyunsaturated Fat: 1-2g
• Cholesterol: 50-60mg
• Sodium: 300-400mg
• Total Carbohydrates: 20-25g
  • Dietary Fiber: 2-3g
  • Sugars: 1-2g
• Protein: 6-8g
• Vitamin C: 10-15% DV (Daily Value)
• Potassium: 15-20% DV
• Calcium: 8-10% DV
• Iron: 4-6% DV

Notes on Nutrition:

• Potatoes: Mini potatoes are a good source of carbohydrates for energy, as well as potassium and Vitamin C. They also provide some dietary fiber, contributing to digestive health.
• Brie: Brie cheese is a significant source of fat, particularly saturated fat, which contributes to the calorie count. It is also a source of protein and calcium. Brie is lower in lactose compared to some other cheeses, which may be beneficial for those with mild lactose sensitivities.
• Olive Oil: Olive oil contributes healthy monounsaturated fats, which are beneficial for heart health.
• Herbs: Rosemary and thyme are low in calories but rich in antioxidants and contribute to the flavor profile without significantly impacting the nutritional content.
• Sodium: The sodium content comes primarily from the added salt and naturally occurring sodium in the potatoes and brie. Individuals monitoring their sodium intake may want to adjust the added salt.
• Calories and Fat: The majority of the calories and fat come from the brie cheese and olive oil. If you are looking to reduce the fat content, you could use a lower-fat brie, although this might affect the texture and creaminess. You can also reduce the amount of olive oil slightly, but it’s essential for achieving crispy potatoes.

This nutritional information provides a general guideline. For more precise values, you can use a nutrition calculator app or website, inputting the exact brands and quantities of ingredients used. Remember to consume these Brie-Stuffed Mini Baked Potatoes as part of a balanced diet. They are a delicious treat but should be enjoyed in moderation, especially considering the fat content from the brie.

Preparation Time

The preparation of Brie-Stuffed Mini Baked Potatoes is relatively quick and easy, making them an excellent choice for appetizers when you are short on time or need to prepare food in advance. Here’s a breakdown of the time involved:

Total Preparation Time: Approximately 45-55 minutes

Active Prep Time: 20-25 minutes

• Washing and Drying Potatoes: 5 minutes. This involves quickly washing and scrubbing the mini potatoes and then patting them dry.
• Seasoning Potatoes: 5 minutes. Tossing the potatoes with olive oil, garlic powder, salt, and pepper is a quick step.
• Chopping Herbs and Brie: 10-15 minutes. Chopping the rosemary and thyme, and cubing the brie cheese, takes a bit of time, but can be done concurrently while the oven preheats or while the potatoes are initially roasting. Removing the brie rind adds a minute or two to this step.

Cooking Time: 30 minutes

• Roasting Potatoes (first bake): 25-30 minutes. This is the longest cooking step. During this time, the potatoes become tender and slightly crispy. This step is mostly hands-off, allowing you to focus on other tasks.
• Baking with Brie (second bake): 5-7 minutes. This final bake melts the brie and creates the gooey, cheesy center. It’s a short bake time, so keep an eye on them to prevent over-melting.

Cooling and Stuffing Time: 10-15 minutes

• Cooling Potatoes: 5-10 minutes. Allowing the potatoes to cool slightly makes them easier to handle for slicing and stuffing without burning your fingers.
• Slicing and Stuffing: 5-10 minutes. Slicing the potatoes, scooping out a small cavity, and stuffing with brie takes a little time, especially if you are making a large batch.

Tips to Speed Up Preparation:

• Prepare Ingredients in Advance: Chop the herbs and cube the brie while the oven is preheating or while the potatoes are roasting for the first time. This multitasking can save you time overall.
• Use Pre-Chopped Herbs (if necessary): While fresh herbs are best, if you are very short on time, you could use pre-chopped fresh herbs from the grocery store.
• Work Assembly Line Style: When it comes to slicing and stuffing the potatoes, set up an assembly line. Slice all the potatoes first, then scoop out the cavities, and finally stuff them with brie. This can be more efficient than doing each potato individually from start to finish.

Overall, the preparation of Brie-Stuffed Mini Baked Potatoes is quite efficient. The active time is relatively short, and much of the cooking time is hands-off while the potatoes are roasting. They are a great option when you want to make a delicious and impressive appetizer without spending hours in the kitchen.

How to Serve

Brie-Stuffed Mini Baked Potatoes are incredibly versatile and can be served in a variety of ways, making them perfect for numerous occasions. Their elegant yet approachable nature makes them a crowd-pleaser at any gathering. Here are some serving suggestions:

As Appetizers:

• Party Starters: Serve them as delightful appetizers at cocktail parties, holiday gatherings, or dinner parties. Their bite-sized nature makes them easy to handle and enjoy while mingling. Arrange them artfully on a platter for an impressive presentation.
• Game Day Snack: These are a sophisticated yet satisfying alternative to typical game day fare. They are hearty enough to keep hunger at bay while watching the game, but still feel special.
• Pre-Dinner Nibbles: Offer them as a pre-dinner appetizer to whet the appetite before a larger meal. Their rich flavor profile pairs well with a variety of main courses.

As Part of a Charcuterie or Cheese Board:

• Elevated Cheese Board Addition: Incorporate Brie-Stuffed Mini Baked Potatoes as a warm and savory element on a charcuterie or cheese board. They complement cheeses, cured meats, olives, and crackers beautifully.
• Contrast to Cold Items: Their warmth and creamy texture provide a lovely contrast to the cold cheeses and meats typically found on a charcuterie board, adding depth and variety to the spread.

As a Side Dish:

• Elegant Side: Serve them as a unique and flavorful side dish alongside roasted meats, poultry, or fish. They elevate a simple main course and add a touch of sophistication to any meal.
• Vegetarian Option: For vegetarian guests, these can serve as a more substantial and satisfying side dish compared to plain roasted potatoes or vegetables.

Serving Temperature and Presentation:

• Serve Warm: These are best served warm, ideally immediately after the brie has melted and they are garnished with herbs. The warmth enhances the creamy texture of the brie and the aromatic herbs.
• Attractive Platter: Arrange them on a decorative platter or serving dish. Garnish with extra fresh herbs like parsley or chives for visual appeal. You can also add a small bowl of honey for drizzling, if desired.
• Toothpicks or Skewers (Optional): For easier handling at parties, you can insert small toothpicks or decorative skewers into each potato, although their small size often makes this unnecessary.
• Serving Size: Plan for approximately 2-4 mini baked potatoes per person as an appetizer, or 3-5 as a side dish, depending on the context of the meal and other offerings.

Pairing Suggestions:

• Wine: Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio, or a light-bodied red like Pinot Noir. The acidity in white wines cuts through the richness of the brie, while the fruitiness of Pinot Noir complements the earthy potatoes and brie.
• Beer: A light ale or a saison would pair nicely, offering a refreshing contrast to the richness of the dish.
• Non-Alcoholic: Sparkling water with a lemon wedge or iced tea are refreshing non-alcoholic options.

By considering these serving suggestions, you can effectively incorporate Brie-Stuffed Mini Baked Potatoes into various menus and occasions. Their delicious flavor and versatile nature make them a welcome addition to any table.

Additional Tips for Perfect Brie-Stuffed Mini Baked Potatoes

To ensure your Brie-Stuffed Mini Baked Potatoes are absolutely perfect every time, here are five essential tips to keep in mind:

1. Choose the Right Potatoes: Selecting the right type of mini potatoes is crucial for both flavor and texture. Yukon Gold or red potatoes are excellent choices because of their thin skins, creamy interiors, and slightly sweet flavor. Avoid using russet potatoes, as they tend to be drier and less flavorful for this type of appetizer. Look for potatoes that are similar in size to ensure even cooking. Organic potatoes are a great option for their enhanced flavor and quality, but any fresh, firm mini potatoes will work well.
2. Don’t Overcrowd the Baking Sheet: When roasting the potatoes, make sure to spread them in a single layer on the baking sheet. Overcrowding the pan will cause the potatoes to steam instead of roast, resulting in soggy rather than crispy exteriors. If necessary, use two baking sheets to ensure ample space between the potatoes. Proper spacing allows for hot air to circulate around each potato, promoting even cooking and browning.
3. Use High-Quality Brie and Remove the Rind: The quality of the brie significantly impacts the final flavor of the appetizer. Opt for a good quality brie, either double or triple cream, for the best taste and creamy texture. Always remove the rind from the portion of brie you will be using to stuff the potatoes. The rind can become tough and chewy when baked, detracting from the smooth, melt-in-your-mouth experience you want. Removing the rind ensures a consistently creamy and enjoyable bite.
4. Don’t Overbake the Brie: Brie melts quickly, so it’s essential to keep a close eye on the potatoes during the second bake (after stuffing). Overbaking the brie can cause it to become too runny and lose its shape, potentially leaking out of the potato cavities. Bake just until the brie is melted, soft, and slightly gooey, typically around 5-7 minutes. The goal is to warm the brie through and get it melty, not to fully cook it.
5. Season Generously and Taste as You Go: Proper seasoning is key to bringing out the best flavors in this simple recipe. Don’t be shy with the salt, pepper, and garlic powder when seasoning the potatoes before roasting. Taste one of the roasted potatoes before stuffing them with brie to ensure they are adequately seasoned. You can adjust the seasoning at this stage if needed. The fresh herbs also contribute significantly to the flavor profile, so use fresh rosemary and thyme if possible, and use them generously as a garnish after baking to enhance the aroma and taste.

By following these tips, you can elevate your Brie-Stuffed Mini Baked Potatoes from delicious to truly exceptional. These small details make a big difference in achieving the perfect balance of flavors and textures, ensuring your appetizer is a resounding success.

Frequently Asked Questions (FAQ)

Here are five frequently asked questions about making Brie-Stuffed Mini Baked Potatoes, to help you troubleshoot and perfect your recipe:

Q1: Can I prepare these Brie-Stuffed Mini Baked Potatoes ahead of time?

A: Yes, you can prepare parts of this recipe in advance. You can roast the mini potatoes ahead of time and store them in the refrigerator for up to 24 hours. When ready to serve, slice and stuff them with brie, then bake as directed until the brie is melted. However, it’s best to stuff and bake them closer to serving time for the optimal texture and melted brie experience. Roasting the potatoes in advance is a great time-saver if you are preparing for a party. Avoid fully assembling and baking them ahead of time as the brie is best served freshly melted.

Q2: Can I use different types of cheese instead of brie?

A: While brie is the star of this recipe and provides a uniquely creamy and mild flavor, you can experiment with other soft cheeses if desired. Good alternatives include Camembert (which is very similar to brie), creamy goat cheese (chèvre), or even a soft blue cheese like Gorgonzola Dolce for a bolder flavor. Keep in mind that different cheeses will have varying melting points and flavor profiles, so adjust baking time and consider how the flavors will pair with the potatoes and herbs. For example, goat cheese might pair well with thyme and a drizzle of honey, while blue cheese could be complemented by walnuts and a balsamic glaze.

Q3: What if I don’t have fresh rosemary and thyme? Can I use dried herbs?

A: Fresh herbs are highly recommended for the best flavor and aroma, but you can substitute dried herbs if fresh ones are not available. As a general rule, use about one-third the amount of dried herbs compared to fresh herbs. So, if the recipe calls for 2 tablespoons of fresh rosemary, use about 2 teaspoons of dried rosemary. Dried herbs tend to be more concentrated in flavor than fresh herbs. When using dried herbs, you can add them when you season the potatoes before roasting to allow their flavors to infuse during cooking.

Q4: How do I reheat leftover Brie-Stuffed Mini Baked Potatoes?

A: Leftover Brie-Stuffed Mini Baked Potatoes are best reheated in the oven or an air fryer to maintain their texture. Preheat your oven or air fryer to 350°F (175°C). Place the potatoes on a baking sheet or air fryer basket and reheat for about 5-10 minutes, or until warmed through and the brie is melted again. Avoid microwaving them, as this can make the potatoes soggy and the brie rubbery. Reheating in the oven or air fryer helps to crisp up the potatoes slightly and keeps the brie creamy.

Q5: Can I add other toppings or fillings to these mini baked potatoes?

A: Absolutely! The basic recipe for Brie-Stuffed Mini Baked Potatoes is a fantastic base that you can customize with various toppings and fillings to suit your taste. Consider adding cooked and crumbled bacon, caramelized onions, sautéed mushrooms, chopped walnuts or pecans, a drizzle of honey or balsamic glaze, or a sprinkle of red pepper flakes for a touch of heat. You can also incorporate different herbs like chives, parsley, or oregano. Experimenting with different flavor combinations is part of the fun of cooking! You could even offer a platter of different toppings and let your guests customize their own stuffed potatoes.

These FAQs should help you navigate any questions you might have while making Brie-Stuffed Mini Baked Potatoes. Don’t be afraid to experiment and adjust the recipe to your liking – the most important thing is to enjoy the process and the delicious results!

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