Brie, cranberry and tarragon stuffed potato

Brie, cranberry and tarragon stuffed potato

By
From
The Herb & Flower Cookbook
Serves
1
Cooking time
60 mins

When I told my mother-in-law I was writing a recipe book, she said she hoped there were no stuffed mushrooms “or anything like that” because life is too short to fill a vegetable. I tend to agree, but with this dish it only takes seconds. There is a short cut of course – just bake the potato, slice it down the middle and shove the brie, cranberry and tarragon into the crack – but baking the brie makes it far runnier, gooier and more luxurious.

Ingredients

Quantity Ingredient
1 baking potato
50g brie, cubed
2 teaspoons cranberry sauce
1 tablespoon tarragon, chopped
olive oil, for drizzling

Method

  1. Preheat the oven to 200°C. Bake the potato until it is soft and fluffy in the centre. I give mine a 5 minute blast in the microwave to soften it a little before letting it crisp up in the oven for 25 minutes, but you could just place it in the oven and cook it for 45–60 minutes, depending on its size. Test it is done with a sharp knife.
  2. Once cooked, halve the potato, scrape out the fluffy insides and mix them with all the remaining ingredients apart from the oil. Stuff the filling back into the potato skins, drizzle with a few drops of oil and return it to the oven for 15 minutes, or until the skin is really crispy. Serve with a crunchy salad and some cold meats.

Substitute the tarragon with...

  • Rosemary, chive or basil.
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