Leek and Cheese Stuffed Jackets
Serves 2
Oven 180°c/gas 4
Ingredients
- 2 baking potatoes cooked (about 45 mins)
- 1 leeked trimmed and cleaned
- 40g grated mature cheese
- 80g cream cheese with garlic and herbs
- Salt /pepper
Method
- To prepare the leek, slice it almost in half lengthways, then fan it out under a running tap to wash away any trapped dirt. Now slice each half into four lengthways, then into ¼inch (5 mm) slices.
- Put the cream cheese into a medium-sized bowl and cut the potatoes in half lengthways.
- Protecting your hands with a cloth, scoop out the centres of the potatoes into the bowl containing the cream cheese season well with salt and freshly milled black pepper. Now quickly mash everything together, then pile the whole lot back into the potato skins.
- Now scatter the leeks on top, followed by the grated Cheddar - pressing it down lightly with your hand - then place on the baking sheet and bake in the oven for 20 minutes or until the leeks are golden brown at the edges and the cheese is bubbling.
