This baked potato skins with brie & truffle recipe is also a great way to use up left over roast potatoes on Boxing Day. The truffle is optional, but it is Christmas.
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)
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.
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.