Cranberry Brie Potato Skins
These cranberry Brie potato skins are the ultimate holiday appetizer: crispy, buttery baby potatoes filled with melty Brie, tangy cranberry sauce, and savory bacon. Each bite hits that perfect balance of salty, sweet, and creamy, with fresh rosemary tying it all together. They are easy to prep ahead, look impressive on a party platter, and taste like the holidays in one bite.
Tasty Team
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
55 minutes
55 min
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
55 minutes
55 min
Ingredients
for 24 servings
- 12 baby yellow Idaho® potatoes (about 1⅓ pounds total)s
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- 2 teaspoons finely chopped fresh rosemary
- 1 garlic clove, grated
- 1 (7-ounce) Brie cheese wheel
- ½ cup canned whole cranberry sauce
- 3 bacon slices, cooked until crispy and chopped
- 1 tablespoon fresh thyme leaves
Nutrition Info
- Calories 27
- Fat 1g
- Carbs 3g
- Fiber 0g
- Sugar 1g
- Protein 0g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F (200°C). Scrub the potatoes, and pat them dry. Toss together the potatoes, oil, salt, and pepper in a bowl. Arrange the potatoes on a parchment paper-lined baking sheet. Bake until fork-tender, about 25 minutes. Remove from the oven, and set aside for about 10 minutes, or until the potatoes are cool enough to handle. Do not turn the oven off.
- Slice each potato in half. Using a small spoon or a melon baller, carefully scoop out most of the potato flesh, leaving about a ⅛-inch-thick potato shell. (Save the scooped flesh for mashed potatoes or breakfast hash!)
- Whisk together the butter, rosemary, and garlic in a small bowl. Brush the mixture around the insides of the potato shells. Arrange the brushed potato shells on a baking sheet.
- Cut the Brie wheels into 1–2 inch pieces, keeping the rind on. The size of the Brie piece will depend on the size of the potato being topped. Place 1 Brie cheese piece in each potato shell. Return to the oven, and bake at 400°F for 2–3 minutes, until the cheese is melted and bubbly. Remove from the oven, and immediately top each potato skin with 1 teaspoon of cranberry sauce, a sprinkle of crispy bacon, and the fresh thyme. Serve warm.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
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