Brie & Bacon Potato Skins

Jacket potatoes get boring so why not jazz them up by turning them into filled skins. They are naturally gluten free and there are countless combos of fillings you could do, we love them with brie and bacon and you could even add a spoonful of cranberry sauce for that extra kick. Perfect for lunch, buffets or picnics.

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Ingredients

1 medium baked potato
2 rashers bacon
2 spring onions
20g brie

Preparation Time: 10 Mins
Cooking Time: 3 Hours 10 Mins
This recipe makes 1 serving

This recipe is free from...

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Method

1. Bake potato in oven for at least 3 hours, nice and slowly

2. Once cooked, cut in half and scoop out the flesh into a bowl

3. Grill the bacon, chop the spring onions, and cut brie into bitesize pieces.

4. Add half the bacon, all the onion and half the brie to the potato flesh, mix and heap back into the skins.

5. Top with rest of bacon and brie and place in the oven for 5-10 mins to crisp up. Serve with salad.

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Nutritional info per serving

Calories	Carbs	Fibre	Fat	Sugar	Protein
379	37g	5g	14g	2g	15g

Calories	379
Carbs	37g
Fibre	5g
Fat	14g
Sugar	2g
Protein	15g