Method Steps

1. Step 1: Preheat the oven to 200°C (180°C fan).

2. Step 2: Prick the large potatoes several times with a fork, rub them lightly with a little olive oil, and sprinkle with sea salt.

   Ingredients used in this step:

   • 4 ⁷/₈ ml sea salt
   • 2 large potatoes
   • 4 ⁷/₈ ml olive oil

3. Step 3: Bake the potatoes directly on the oven shelf for 1 to 1.5 hours, until the skin is crisp and the inside is soft.

4. Step 4: While the potatoes are baking, slice the brie and roughly chop the bacon rashers.

   Ingredients used in this step:

   • 100 g brie
   • 4 bacon rashers

5. Step 5: Fry the bacon in a pan until crispy, then remove from the heat.

6. Step 6: In the same pan using the residual bacon fat, briefly wilt the fresh spinach.

   Ingredients used in this step:

   • 50 g spinach

7. Step 7: Once the potatoes are cooked, remove them from the oven and cut a cross in the top of each one, squeezing the base slightly to open them up.

8. Step 8: Dollop a spoonful of cranberry sauce into each potato.

   Ingredients used in this step:

   • 29 ⁵/₈ ml cranberry sauce

9. Step 9: Layer in the wilted spinach, crispy bacon, and top generously with slices of brie.

10. Step 10: Return the filled potatoes to the oven for 5 minutes, or until the brie is oozing and melted.