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Puffed roseval potatoes with brie
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Ingredients
Directions
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Preheat the oven to 200 ° C. Tear off in aluminum foil (25 x 25 cm) in pieces, 2 per person.
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To clean the potatoes, pat them dry and rub them with salt and olive oil.
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Place each potato on a piece of aluminum foil, fold the foil around the potato and turn it shut.
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Roast the potatoes on the baking sheet in the oven for 40-50 minutes. Prick through the foil with a fork to check that the potatoes are cooked.
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Meanwhile, finely chop the herbs and mix them in a small bowl. Cut the brie into equal slices, 2 per person.
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Remove the baking sheet from the oven. Fold open the foil around the potatoes.
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Cut the potatoes deep in the length and push them open. Sprinkle the herbs in the notches and push a piece of brie into it.
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Slide the baking sheet back into the oven and let the brie melt in another 10 minutes.
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Nutrition
495Calories
Fat40% DV26g
Protein28% DV14g
Carbs15% DV45g
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