Baked potato skins with brie truffle
Ingredients
- 5 large jacket potatoes cooked, cooled and cut into wedges, or 10 large roast potatoes from Christmas Day, cut in half
- 50g butter melted
- 150g ripe brie diced
- 3 tsp picked thyme leaves
- drizzle of truffle oil to serve (optional)
- fresh truffle shavings (available from Waitrose), to serve (optional)
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