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Baby jackets with Brie and sage recipe

Baby jackets with Brie and sage recipe

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It's always nice to have some hot food to serve at a party and these cheesy baby potatoes are so tasty and easy, not to mention affordable if you're feeding a crowd. Offer with a tangy, citrussy cranberry sauce for dipping. See method

  • Serves 8
  • Takes 1 hr 10 mins, plus cooling
  • 160 calories / serving
  • Healthy
  • Gluten-free


  • 750g pack Miniature potatoes
  • 2 tbsp olive oil
  • 100g Creamfields French Brie, sliced
  • 12 fresh sage leaves
  • 1 orange, zested, plus 1 tbsp juice
  • 50g cranberry sauce
Low in sugar; low in salt

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    3g 17%
  • Sugars

    5g 5%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 18g Protein 3.9g Fibre 1.9g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes on a baking tray and drizzle with 1 tbsp oil; season. Roast for 45-50 mins, shaking the tray every now and then, until golden and easily pierced with a knife.
  2. Set aside for 10-15 mins until cool enough to handle, then make a small slit through the middle of each potato. Fill with the Brie, pushing into the slits, then season with black pepper. Return to the bottom oven shelf for 8-10 mins until the cheese has melted.
  3. Meanwhile, toss the sage leaves with the remaining oil and place on a baking tray. Bake at the top of the oven for 5-10 mins until crisp. Slice or break them up, then scatter over the cheesy potatoes. Mix the orange zest and juice into the cranberry sauce in a bowl, then serve with the warm potatoes for dipping.

Tip: To make ahead, roast the potatoes a couple of hours ahead of serving, then continue from step 2. Mix together the orange and cranberry sauce up to 24 hrs before. Bring to room temperature before serving.

See more Christmas party food ideas

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