🧂 Ingredients

~ 4 Servings

• • 4 large russet potatoes
  • 4 oz award-winning MouCo Camembert, rind removed and cubed
  • 2 tbsp butter
  • ¼ cup sour cream or plain Greek yogurt
  • 2 green onions, sliced
  • Salt & pepper, to taste
  • Optional toppings: crispy bacon, chives, hot sauce drizzle

👣 Instructions

1. 1. Preheat oven to 400°F (200°C). Scrub potatoes, poke holes, and bake directly on rack ~60 minutes until soft inside.
   2. When cool enough to handle, slice each potato lengthwise and fluff the insides with a fork.
   3. Add a pat of butter, a spoonful of sour cream or Greek yogurt, and cubes of MouCo Camembert to each potato.
   4. Return potatoes to the oven for 5–7 minutes until cheese is melty and bubbly.
   5. Season with salt and pepper, then top with green onions and any optional extras.
   6. Serve hot—and watch them disappear fast!

🎯 Notes & Pairings

• • Potato tip: Bake on a wire rack or wrapped in foil for softer skin, whichever you prefer.
  • Make it meal-worthy: Add sautéed mushrooms, steamed broccoli, or shredded chicken.
  • Drink pairing: A rich Colorado porter or creamy milk stout makes a surprisingly delicious match.