Home
Recipes
Baked potato skins with brie & truffle

Baked potato skins with brie & truffle served on a plate

Baked potato skins with brie & truffle

Name: Baked potato skins with brie & truffle
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 10
Ingredients: 5 large jacket potatoes cooked, cooled and cut into wedges, or 10 large roast potatoes from Christmas Day, cut in half; 50g butter melted; 150g ripe brie diced; 3 tsp picked thyme leaves; drizzle of truffle oil to serve (optional); fresh truffle shavings (available from Waitrose), to serve (optional)

Tom Kerridge

Save recipe

Serves 10

Easy

Prep: 5 mins

Cook: 45 mins

A star rating of 5 out of 5.2 ratingsRate

loading...

Use up leftover roast potatoes on Boxing Day and make luxury potato skins with brie and truffle. The latter is optional, but Christmas is a time to indulge

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Pickled red cabbage with walnuts & apple

A star rating of 5 out of 5.4 ratings

Toulouse sausage roll. This is a premium piece of content available to subscribed users.

A star rating of 4.2 out of 5.13 ratings

White chocolate trifle. This is a premium piece of content available to subscribed users.

A star rating of 3.9 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

5 large jacket potatoes

cooked, cooled and cut into wedges, or 10 large roast potatoes from Christmas Day, cut in half
50g butter

melted
150g ripe brie

diced
3 tsp picked thyme leaves
drizzle of truffle oil

to serve (optional)
fresh truffle

shavings (available from Waitrose), to serve (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal210
fat10g
saturates6g
carbs24g
sugars1g
fibre3g
protein6g
salt0.3g

Method

step 1

Heat oven to 180C/160C fan/gas 6. Put the potatoes in a large roasting tin and drizzle with the melted butter. Roast for 30 mins or until they start to crisp up and become golden brown.
step 2

Scatter the brie and thyme over the wedges and return to the oven for another 15 mins until molten and bubbling. Remove the cheesy potatoes from the oven, drizzle with truffle oil and finish the dish with loads of grated truffle, if you can get your hands on some.

Recipe from Good Food magazine, November 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now