Baked potato skins with brie & truffle served on a plate

Baked potato skins with brie & truffle

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Prep: 5 mins Cook: 45 mins

Easy

Serves 10

Use up leftover roast potatoes on Boxing Day and make luxury potato skins with brie and truffle. The latter is optional, but Christmas is a time to indulge

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal210
  • fat10g
  • saturates6g
  • carbs24g
  • sugars1g
  • fibre3g
  • protein6g
  • salt0.3g
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Ingredients

  • 5 large jacket potatoes, cooked, cooled and cut into wedges, or 10 large roast potatoes from Christmas Day, cut in half
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 50g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150g ripe brie, diced
  • 3 tsp picked thyme leaves
  • drizzle of truffle oil, to serve (optional)
  • fresh truffle shavings (available from Waitrose), to serve (optional)
    Truffle

    Truffle

    truff-ill

    The black Perigord truffle isn’t the only truffle.

    Truffles lauded as Black Diamonds…

Method

  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.

  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.

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