Empty My Fridge
Cranberry Brie Potato Skins
Zutaten
- Potato12
- Olive oil2 EL
- Salt½ TL
- Black pepper¼ TL
- Butter · melted2 EL
- Rosemary · finely chopped2 TL
- Garlic · grated1
- Brie1
- Cranberry sauce · canned½ Tassen
- Bacon · cooked chopped3
- Thyme1 EL
Zubereitung
- 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.
Zusammengefasst aus dem Video von Tasty. Schau es dir für die Details an.
Mehr Rezepte mit
Koch mit dem, was im Kühlschrank ist
Empty My Fridge zeigt dir die Rezepte, die du mit deinen Lebensmitteln kochen kannst, und erinnert dich, bevor sie schlecht werden.