BAKED POTATO SKINS & BRIE WITH TRUFFLE OIL
December 10, 2021
Category
truffle product
Persons
10
Serving Size
1 serving
Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
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
- fresh truffle shavings (IN SEASON), to serve (optional)
Instructions
- 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 in season.