Monday, 6 March 2017

Recipe: Bacon & Brie Jacket Potatoes

I first found this recipe in one of my Slimming World magazines that came with a handy recipe tip booklet. I was stuck for an idea for taster night one night, where everyone brings something for everyone to try, in order to get ideas for some new meals. I try to make something that I haven't done before, as it means that even if it doesn't work out, it's not going to go completely to waste, and someone else might like the idea.
I added in smokey bacon pieces instead of normal bacon pieces, and I think this really gives an extra bit of flavour to the meal.
4 Jacket Potatoes
Smokey Bacon Pieces
Assorted Peppers 
50g Brie cubed

Preheat oven to 180oC. Wash potatoes, and use a fork to put in fork pricks in the skin to stop them from bursting the skin as they cook.
Roast in oven for about 40 minutes or until you notice skin is crisped. Spray skins with frylight to get a crispy skin.

Fry off bacon pieces and peppers, and set aside to be used with potato filling later.

Once potatoes are baked, carefully slice in half and scoop out filling into your pepper and bacon mixture.

Shane's not a big fan of peppers, so I tend to mash them separately.

Once potatoes, bacon and peppers have been mashed together, scoop mixture back into potato skins.

Add your brie to the tops of your potato to allow it to melt all over. It gives it a real buttery taste once it has all melted down. Put back into the oven, and cook for a further 10 minutes or until the tops of the potato mixture has crisped up and the cheese have melted over it.

{Just look at all that melted yumminess!}

When I make these, I tend to make more than we need on that evening. They make a great lunch box filler, and are just as nice cold as they are warm. Enjoy them served with a roast dinner or with a lovely side salad as the weather gets nicer.


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