Crispy Potato Skins with Brie and Truffle

• large baked potatoes5

  cooled, cut into wedges, or 10 large baked potatoes halved

• butter↗50 g

  melted

• ripe brie↗150 g

  cut into cubes

• thyme leaves↗3 tsp
• truffle oil↗дрібка

  for serving (optional)

• fresh truffle↗

  shavings (available at Waitrose), for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C for convection) or gas mark 6. Arrange the potato wedges in a large baking dish, drizzle with melted butter and distribute evenly.

2. 2

   Bake for 30 minutes until the skins are browned and golden.

3. 3

   Sprinkle with cubed brie and thyme leaves, return to the oven for another 15 minutes until the cheese melts and the edges brown.

4. 4

   Remove the dish, drizzle the skins with truffle oil and, if available, sprinkle with grated fresh truffle. Serve immediately while the aroma is still in the air.