Hasselback potatoes topped with brie
|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|
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.
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