Brie and Truffle Potato Skins
Brie and Truffle Potato Skins



  • 5 large cooked jacket potatoes, cut into wedges
  • 50g melted butter
  • 150g quality brie, diced
  • 3 tsp thyme leaves
  • Drizzle of truffle oil
  • Fresh truffle shavings, to serve
  • Preheat the oven to 180C. Put the potatoes in a roasting tin and drizzle with melted butter, then roast for 30 mins. Scatter the thyme and brie all over the potato wedges, and pop the lot back in the oven for 15 mins. Serve with a hearty drizzle of truffle oil and plenty of grated truffle - the perfect mix of comfort food and luxury!
45 mins
10 serving

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