Baked potato skins with brie & truffle
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
Showing items 1 to 3 of 6
- 5 large jacket potatoescooked, cooled and cut into wedges, or 10 large roast potatoes from Christmas Day, cut in half
- 50g buttermelted
- 150g ripe briediced
- 3 tsp picked thyme leaves
- drizzle of truffle oilto serve (optional)
- fresh truffleshavings (available from Waitrose), to serve (optional)
Nutrition: Per serving
- kcal210
- fat10g
- saturates6g
- carbs24g
- sugars1g
- fibre3g
- protein6g
- salt0.3g
Method
step 1
Heat oven to 180C/160C fan/gas 6. Put the potatoes in a large roasting tin and drizzle with the melted butter. Roast for 30 mins or until they start to crisp up and become golden brown.
step 2
Scatter the brie and thyme over the wedges and return to the oven for another 15 mins until molten and bubbling. Remove the cheesy potatoes from the oven, drizzle with truffle oil and finish the dish with loads of grated truffle, if you can get your hands on some.
