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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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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