Hasselback potatoes topped with brie

5 servings Prep: 5 mins, Cooking: 30 mins

By Food24 November 02 2012
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Ingredients (6)

14 potatoes — medium
1 pnp finest extra-virgin olive oil — glug
1 sea salt and freshly ground black pepper
2 brie cheese — slices, chopped
6 Tbs jelly — cranberry
1 hazelnuts — whole, chopped
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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
 



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