INGREDIENTS

1 quantity shortcrust pastry

Plain flour, to dust
40g butter
1 leek, pale section only, washed, dried, thinly sliced
4 bacon rashers, excess fat trimmed, finely chopped
2 tablespoons wholegrain mustard
150g brie, thinly sliced
3 eggs, lightly whisked
80ml (1/3 cup) thickened cream
Salt & freshly ground black pepper

Place 1 potato half, cut-side down, on a chopping board. Place a bamboo skewer on
each side of potato. Using a small, sharp knife, cut thin slices in top of potato
at 3mm intervals, being careful not to cut the whole way through potato (skewers
will prevent this). Repeat with remaining potato.
Step 3
Place potato in two large, greased roasting pans. Spray with oil. Season with salt
and pepper. Roast for 50 minutes or until potato is golden and tender.
Step 4
Meanwhile, cook bacon in a small frying pan over medium-high heat, stirring, for 3
to 4 minutes or until golden and crisp. Transfer to paper towel to drain. Set aside
for 15 minutes to cool.
Step 5
Combine bacon, butter, garlic and half the thyme in a bowl. Season with pepper.
Transfer potato to a serving dish. Dollop potato with bacon butter. Sprinkle with
remaining thyme. Serve.