Empty My Fridge
Cranberry Brie Potato Skins
Ingredientes
- Potato12
- Olive oil2 colheres de sopa
- Salt½ colher de chá
- Black pepper¼ colher de chá
- Butter · melted2 colheres de sopa
- Rosemary · finely chopped2 colheres de chá
- Garlic · grated1
- Brie1
- Cranberry sauce · canned½ xícara
- Bacon · cooked chopped3
- Thyme1 colher de sopa
Modo de preparo
- 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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