BAKED POTATO SKINS WITH BRIE & TRUFFLE

Baked potato skins with brie & truffle image

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

Provided by Tom Kerridge

Time 50m

Number Of Ingredients 6

Ingredients

5 large jacket potatoes , cooked, cooled and cut into wedges, or 10 large roast potatoes from Christmas Day, cut in half
50g butter , melted
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)

Steps:

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.
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.

Nutrition Facts : Calories 210 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium