Preheat oven to 400.
Prick potatoes in 5 or 6 places with the tines of a fork. Bake potatoes 50-60 minutes, until tender and skins are crisp. Cut potatoes crosswise into 4 thick slices.
With a melon baller or small spoon, scoop out a little potato from the center. Season with salt and pepper; spread each hollowed out center with 1/2 teaspoon mustard. Cut up brie into 16 chunks; place one piece in each center. Sprinkle with chives. Place on baking sheets.
Bake 15-20 minutes until cheese has melted and browned in spots. Serve warm.
Makes 16 appetizers.
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