Hasselback potatoes topped with brie

These are great, but you can make a topping with anything you fancy.
 
hasselback potatoes

Recipe from: 29 October 2012
Preparation time: 5 min
Cooking time: 30 min
 
 

Ingredients

 
  • 14
    medium potatoes
  • 1
    glug PnP Finest extra-virgin olive oil
  • 1
    Pinch salt and milled pepper
  • 2
    slices brie - roughly chopped
  • 6
    Tbs
    cranberry sauce/jelly
  • 1
    packet whole hazelnuts -roughly chopped
Servings: Change Serving
 
 

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.

More good 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
 
 

Read more on: recipe  |  starch  |  bake  |  vegetarian  |  dairy
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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