Stuffed Jacket Potatoes with Leeks, Cheddar and Boursin

In this recipe the potato is scooped out, mixed with soft cheese and topped with leeks and melted cheese.

Serves 2

This recipe is taken from How to Cook Book One

Stuffed Jacket Potatoes with Leeks, Cheddar and Boursin
 2 large baked potatoes, 8-10 oz (225-275 g) each (See related recipe below)
 1 leek about 4 inches (10 cm) long, trimmed and cleaned
 1½ oz (40 g) mature Cheddar, coarsely grated
 1 x 80 g pack Ail & Fines Herbes Boursin
 1 tablespoon from the top of the milk or single cream
 salt and freshly milled black pepper
 Pre-heat the oven to gas mark 4, 350°F (180°C).
You will also need a baking sheet measuring 12 x 10 inches (30 x 25.5 cm).


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 ¼ inch (5 mm) slices.

After that, put the Boursin 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 Boursin, add the milk or cream and season well with salt and freshly milled black pepper.

Now quickly mash or whisk 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

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