Molten Brie Goodness
From Chef Lesli Sommerdorf for Harmons
1 round loaf artisan bread, at least 10 inches diameter
1 (8-ounce) wheel brie
Jalapeno pepper jelly, optional
Heat the oven to 375 degrees.
Cut a round hole off the top one-third of the bread loaf. Remove enough bread to allow for the brie to sit evenly inside the bread and reserve for another use.
Unwrap the brie and place inside the bread loaf. Bake until soft, about 15 minutes. Remove from the oven and let cool, about 5 minutes. Slather with jalapeno pepper jelly, if using.
Serves 4 to 6
6 small to medium russet baking potatoes, scrubbed clean
Salt and freshly ground pepper
6 strips bacon
4 ounces grated smoked jalapeno cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced on the bias
Heat oven to 400 degrees and bake potatoes until soft, about 1 hour. Remove from the oven and let cool.
Meanwhile, in a frying pan over medium heat, cook the bacon until crispy, 10-15 minutes. Drain on paper towels, let cool and crumble.
Cut potatoes in half horizontally. Using a spoon, carefully scoop out the insides, reserving the flesh for another use. Leave about 1/4 inch of potato on the skin.
Raise the heat to 450 degrees.
Brush potato skins with canola oil, season with salt and pepper and place on roasting pan. Cook for 10 minutes, turn over and cook another 10 minutes.
Remove the skins from the oven, sprinkle with cheese and crumbled bacon and until the cheese is melted, about 2 minutes.
Serve each skin with a dollop of sour cream, sprinkle with green onions and serve.