Baked Potato with Signature Brie

I love playing with baked potato recipes. There is just so much you can do and the potato makes the perfect filling base.

This is a tasty variation on the usual pizza flavoured baked potato, with some slightly posh ingredients.

Baked Potato with Signature Brie

1 large brushed potato, washed and scrubbed.
1/4 - 1/2 Tasmanian Heritage Signature Brie, sliced lengthways.
(you can use any goopy brie for this. triple cream brie is also good)
sprinkle shredded parmesan to taste
5 - 10 kalamata olives, halved.
a handful of baby spinach leaves.
2 vege sausages, sliced into 1cm rounds.
1 large tomato, diced.
1/2 onion, diced.
3 cloves garlic, coarsely chopped.
2 small jalapeno peppers, diced
salt to taste
lots of cracked black pepper
a good splash of tabasco if you like

Pierce the potato with a fork in several places, wrap in foil and place into oven at 190 for about an hour, or until its soft when pierced.

While the potato is cooking, put the garlic, onions and vege sausages into a saucepan and saute. Add diced tomatoes, jalapenos, salt/pepper and tabasco to taste. Let it simmer down till sauce is thick.

When potato is cooked, put into an ovenproof bowl (foil and all), cut into quarters (but do not allow the potato to come apart) and fill with the vege sausage sauce. Place spinach and olives on top and then cover with cheese.

Bake uncovered until cheese is bubbly and golden. Serves 2. Tastes even better the next day!