Cranberry Brie Potato Skins

Name: Cranberry Brie Potato Skins
Total time: 35 min
Ingredients: 12 Potato; 2 tbsp Olive oil; ½ tsp Salt; ¼ tsp Black pepper; 2 tbsp Butter, melted; 2 tsp Rosemary, finely chopped; 1 Garlic, grated; 1 Brie; ½ cups Cranberry sauce, canned; 3 Bacon, cooked chopped; 1 tbsp Thyme

By Tasty · 35 min

Ingredients

Potato12
Olive oil2 tbsp
Salt½ tsp
Black pepper¼ tsp
Butter · melted2 tbsp
Rosemary · finely chopped2 tsp
Garlic · grated1
Brie1
Cranberry sauce · canned½ cups
Bacon · cooked chopped3
Thyme1 tbsp

Instructions

Preheat the oven to 400°F (200°C). Scrub and dry the potatoes, then toss them with the oil, salt and pepper.
Spread the potatoes on a parchment-lined baking sheet and bake for about 25 minutes, until fork-tender.
Let the potatoes cool for about 10 minutes, or until you can handle them. Leave the oven on.
Halve each potato. Scoop out most of the flesh with a small spoon or melon baller, leaving a shell about ⅛ inch (3 mm) thick.
Whisk the melted butter, rosemary and garlic together. Brush the mixture inside the potato shells and place them on a baking sheet.
Cut the Brie into 1–2 inch (2.5–5 cm) pieces, rind on, sized to fit each shell. Put one piece in each shell.
Bake at 400°F (200°C) for 2–3 minutes, until the cheese is melted and bubbling.
Immediately top each skin with 1 teaspoon cranberry sauce, the crispy bacon and the thyme leaves. Serve warm.

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