We’re getting festive baaaaby! Basically, if you see the word cranberry, you just know it’s got to be eaten in December, that’s the rule and I’m not complaining.

This recipe is so easy and a perfect one for those Christmas Eve partayyyyyys. Or whack it out on the Boxing Day buffet and hit the spot with family, both old and young. This is a crowd pleaser for sure. You’ve got soft buttery mashed potato with molten brie, crispy sage and sweet blobs of cranberry sauce dotted throughout. I could eat the whole thing in one bite but I try to be more civilised when enjoying these.

Also, apologies for the lack of specific quantities in the ingredients list but this is really of those recipes where you can add the amount you think is best! Weigh it out with ya heart babs. If you love brie, add a full wedge. If brie is meh, add a blob or two. Or even change up the cheese. You’re in control here. If you make a big batch and end up with some leftover mashed potato, why not try my chocolate covered potato macaroons? Yes, sounds a bit odd but they’re really tasty and Scottish, plus they’re dipped in coconut flakes which makes them even better.

Love a jacket or loaded skin?

Such an underrated way to enjoy a spud and I’m here to change that. I’ve listed below some of my fave recipes from over the years, so please enjoy and make them all:

Festive Jacket Skins

By Poppy Cooks

https://www.poppycooks.com/recipes/festive-jacket-skins/

Ingredients

Metric Imperial

    Metric

  • 6 baking potatoes
  • Wedge of brie, cubed
  • A few teaspoons of smooth cranberry sauce
  • A few small sage leaves
  • A few cubes of butter
  • Some oil
  • Salt and pepper to season
  • Imperial

  • 6 baking potatoes
  • Wedge of brie, cubed
  • A few teaspoons of smooth cranberry sauce
  • A few small sage leaves
  • A few cubes of butter
  • Some oil
  • Salt and pepper to season

Instructions

  1. Firsty, pre-heat the oven to 200°C/400°F/Gas Mark 6.
  2. Next, oil and salt all the spuds, and then place them in the oven for 40-60 minutes until golden.
  3. Then, half each spud and scoop out the middle.
  4. Add some butter and salt, then make some mash!
  5. Get a spoonful of mash in the base of each skin.
  6. Add the cubed Brie and a bit of cranberry and a couple of sage leaves.
  7. Put them back in the oven and bake for another 15 minutes so that the Brie is golden! Enjoy during the festive season or all year round!

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