Hasselback potatoes topped with brie

Recipe from: 29 October 2012
hasselback potatoes

Ingredients 6
Servings 1
Minutes 00:05


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


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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