Mini Baked Potatoes with Brie and Smoked Bacon | Appetizing Appetizer Recipes

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Jan

2011

Mini Baked Potatoes with Brie and Smoked Bacon

This baked potato, brie and smoked bacon recipe is quintessentially Irish! The Clarence Hotel in Dublin is ultra chic and extremely cozy. The Clarence is located in the heart of Dublin City over looking the River Liffey (on the South Quays) and in the cultural quarter of Temple Bar. The hotel is now owned by Bono and The Edge of U2 fame. This hotel was built in 1852 and still retains quite an old world charm. Enjoy a magical twist on the humble potato.

kosher salt

20 new potatoes

5 slices thick-cut bacon

1/2 cup onion, diced

1 cup spring onions, chopped

4 ounces Brie

1/2 bunch parsley, chopped

1. Preheat oven to 425*F. Place a thin layer of kosher salt on a baking tray. Place potatoes on top and cook for 50 minutes.

2. Allow to cool slightly. Slice off the tops of the potatoes lengthwise, and scoop out the middle with a teaspoon or melon bailer.

3. Dice and fry bacon. remove bacon, add diced onions to the pan and cook until soft, about 3 minutes.

4. Add the rest of the ingredients, including the reserved bacon, to the pan. Cook for 1-2 minutes. Mix in with scooped-out potatoes.

5. Spoon into shells. Serve warm.

Recipe courtesy of the Claridge Hotel in Dublin, Ireland. Recipe published in People Magazine on 3/8/10. Photo courtesy of Cooking with Allison.

The Clarence, 6-8 Wellington Quay, Dublin 2, Ireland
Phone: +353 1 407 0800 / Fax: +353 1 407 0820 Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Brushfield Ltd T/A The Clarence Hotel. Company Registration No: 181338