Roasted Leek and Brie Potato Skins
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 12 potato skins
- 12 potato skin shells (see note for recipe)
- 2 leeks white and light green part only
- 6 ounces brie
- 1/4 cup freshly grated Parmesan cheese
Cut your leeks into 1/2 inch slices (white and light green parts only). Put them in a bowl of water and gently swish them around to loosen any dirt in the layers.
Lay the leek slices on the baking sheet at the same time as you cook the potato skins and brush them with some of the oil mixture before baking.
Cook your potato skins and leeks. See notes for links to recipes for potato skin shells.
Preheat oven to 350F.
Once your potato skins are prepared, place them skin side down on a lined large cookie sheet.
Cut the brie into slices approximately 1/4 inch thick. Then cut the brie strips to just fit inside each potato skin. Top with a few slices of leeks. Sprinkle with Parmesan cheese.
Bake until the cheese on top is starting to brown and the cheese filling is hot and starting to melt, approximately 12-15 minutes. Serve immediately.