Method

Turn on the oven and heat to 240 degrees.

Put the potato skins onto a baking tray and cook for 20 minutes.

To make the red onion marmalade, start by evenly slicing the onions.

Heat 1 tablespoon of olive oil in a shallow frying pan and fry the onions until golden brown.

Add the caster sugar, red wine vinegar and red wine, then stir the ingredients together and allow to cook slowly until it is a sticky consistency.

At this point, add the redcurrant jelly and continue to cook until there is no liquid left in the frying pan.  Just before the end of cooking add the chopped herbs.  Taste the marmalade and add more sugar if it is not sweet enough or lemon juice if too sweet.

Once the skins have cooked set aside and reduce the oven temperature down to 180 degrees. Place the walnut halves on a metal roasting tray and pop into the oven to roast for 8 minutes or until golden.

As the walnuts are roasting, break the baby gem salad leaves from lettuce. Wash them and place on a clean tea towel to dry.

Place the baked potato skins on a baking tray. Fill each potato skin with a large heaped tablespoon of red onion marmalade. Then place three walnut halves in each potato skin and evenly place the sliced brie over each potato skin. Place the tray in a pre-heated oven at 180 degrees and bake until golden.

To make a dressing for the baby gem salad leaves, simply mix a tablespoon of olive oil with a teaspoon of lemon juice.  Stir together and add salt & pepper to taste.

Drizzle the dressing over the salad leaves and serve with the hot golden baked potato skins.