Fingerling Potato Skins with Brie and Shallots

• 24 ounce bag fingerling potatoes, washed and dried
• 1/2 pound wedge of brie, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tablespoons shallots, minced

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1. Preheat oven to 450 degrees.
2. Slice fingerling potatoes in half lengthwise.
3. Use a melon baller to carefully remove one scoop of potato from each fingerling potato half. (Reserve potato scoops for making mashed potatoes later.)
4. Brush potato skins with olive oil and arrange skin side down, on a rimmed baking sheet.
5. Roast in preheated oven for 7 minutes, then turn over.
6. Return potato skins to oven and continue roasting for an additional 7 minutes, then decrease oven temperature to 350 degrees.
7. Remove from oven and pop one brie cube in each potato skin, and sprinkle with shallots.
8. Return to oven and bake for 6 minutes, or until cheese has melted.

Serve warm, and enjoy!