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. ---------------------------------------------------------------------------
Nutrition
Ingredients
