Puffed roseval potatoes with brie

Preheat the oven to 200 ° C. Tear off in aluminum foil (25 x 25 cm) in pieces, 2 per person.

To clean the potatoes, pat them dry and rub them with salt and olive oil.

Place each potato on a piece of aluminum foil, fold the foil around the potato and turn it shut.

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.

Meanwhile, finely chop the herbs and mix them in a small bowl. Cut the brie into equal slices, 2 per person.

Remove the baking sheet from the oven. Fold open the foil around the potatoes.

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.

Slide the baking sheet back into the oven and let the brie melt in another 10 minutes.