Baby jackets with Brie and sage recipe
It's always nice to have some hot food to serve at a party and these cheesy baby potatoes are so tasty and easy, not to mention affordable if you're feeding a crowd. Offer with a tangy, citrussy cranberry sauce for dipping.
See method- Serves 8
- Takes 1 hr 10 mins, plus cooling
- 160 calories / serving
- Gluten-free
- Healthy
Ingredients
- 750g pack Miniature potatoes
- 2 tbsp olive oil
- 100g Creamfields French Brie, sliced
- 12 fresh sage leaves
- 1 orange, zested, plus 1 tbsp juice
- 50g cranberry sauce
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Shop ingredientsEach serving contains
- Energy
- 670kJ 160.0kcal
- Fat
- 8g
- Saturates
- 3g
- Salt
- 0.3g
- Sugars
- 5g
of the Reference intake
Carbohydrate 18.0gProtein 3.9gFibre 1.9g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes on a baking tray and drizzle with 1 tbsp oil; season. Roast for 45-50 mins, shaking the tray every now and then, until golden and easily pierced with a knife.
- Set aside for 10-15 mins until cool enough to handle, then make a small slit through the middle of each potato. Fill with the Brie, pushing into the slits, then season with black pepper. Return to the bottom oven shelf for 8-10 mins until the cheese has melted.
- Meanwhile, toss the sage leaves with the remaining oil and place on a baking tray. Bake at the top of the oven for 5-10 mins until crisp. Slice or break them up, then scatter over the cheesy potatoes. Mix the orange zest and juice into the cranberry sauce in a bowl, then serve with the warm potatoes for dipping.
- Tip: To make ahead, roast the potatoes a couple of hours ahead of serving, then continue from step 2. Mix together the orange and cranberry sauce up to 24 hrs before. Bring to room temperature before serving.
- See more Christmas party food ideas
