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Brie and bacon potatoes

Ingredients 4
Servings 4


  • 24
    new or baby potatoes
  • 5
    preserved figs in syrup, drained and sliced
  • 12
    rashers back bacon, grilled until crisp and crumbled
  • 125
    brie cheese, cubed


Scrub potatoes well under cold running water and steam or boil them in their jackets until tender but still firm. Cut potatoes halfway through, horizontally, and place them on an ovenproof platter. Place a fig slice and a little grilled bacon in opened centre of each potato. Place a cube of ripe Brie on top of fig and bacon in each stuffed potato. Heat under a preheated grill until the cheese has melted slightly. Serve immediately, as a snack or accompaniment.

Read more on: starch  |  grill

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