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:

• Camembert stuffed jacket potato (also brimming with onion chutney and roasted garlic – you need to make this one first)
• Potato skins (an absolute 200os pub classic…but better)
• Triple baked potato skins (anything triple baked is triple good)
• Star crossed jacket potato (the most garlicky beautiful creation going)
• Cheese and caramelised jacket potato (there’s legit three different types of onion accompaniments in here – it’s amazing)
• Chorizo and cream cheese jacket (welcome to my girl dinner)