BABY POTATO SKINS WITH BRIE AND A CRANBERRY AND ORANGE GLAZE

Let’s get cooking!

• Step 1 of 4

  ROAST YOUR TATES

  Preheat oven 180^oC / 160^oC Fan / Gas 4.

  Tumble your Baby potatoes in olive oil and place on a lined baking tray. Cook for around 45 mins, until soft. Leave to cool slightly.

• Step 2 of 4

  SCOOP & FILL

  Take half of the Brie and remove the rind. Cut into small pieces and set aside.

  Take your roasted Baby potatoes and cut off the top third of the potatoes lengthways. Scoop out the potato into a bowl and set your skins to one side.

  Mash your potato with crème fraîche, the de-rinded Brie, parsley and chives. Use the mash to fill your potato skins. Cut the remaining Brie into small slices and place on top of your potato skins. Return the skins to a baking tray and place in the oven for around 20 min, or until the Brie has turned golden.
• Step 3 of 4

  MAKE YOUR GLAZE

  Combine the orange juice, brown sugar and cranberry sauce in a saucepan. Mix until the sugar has dissolved. Bring to the boil and add your cinnamon stick. Reduce the heat and simmer. Cook until the cranberry sauce has melted and the glaze is hot and bubbling.

• Step 4 of 4

  GLAZE & SERVE

  Arrange your potato skins on a platter and drizzle the glaze over the potato skins to serve.