Hasselback Potatoes topped with Brie
Main Ingredients:
14 medium potatoes
1 glug PnP olive oil
1 pinch salt and milled pepper
2 slices brie, roughly chopped
6 tbsp cranberry sauce/jelly
1 packet whole hazelnut, roughly chopped
Method:
Make multiple slices in each potato. Cut about 3/4 through and space slices 2mm apart.
Rub slices with olive oil, season and bake at 180°C for 25-30 minutes until tender, crispy and beginning to brown at the edges.
Mix the brie, cranberry jelly and nuts, and dollop onto each potato.
Bake for a further 5 minutes until topping has melted.
Serve immediately
Other ideas:
Serve with a crunchy green salad for a light supper.
Use sweet potatoes in place of regular potatoes.
Replace brie with any soft cheese.
I am always open to feedback and would love to hear your opinion and please do not forget to
