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.
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|You will also need a baking sheet measuring 12 x 10 inches (30 x 25.5 cm).|
This recipe is taken from How to Cook Book One
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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The secret of perfect jacket potatoes is not to hurry them – give them up to 2 hours to get the really crunchy skin. Add rock salt and crushed black pepper, then eat and savour it alone in all its humble, simple glory.
Potato wedges are a good way of maximising the fibre and nutritious elements of a potato but can be bland. These wedges are anything but - melted cheese and spring onions make them special enough for a buffet.
Recipes don't come much more frugal than this cheap and satisfying take on jacket potatoes - ideal food for cash-strapped students and vegetarians.
These are excellent to serve at a buffet, as they are so much easier to deal with than the unwieldy large jacket potatoes. The topping can vary, and for those with rather less time to spare for preparation I would recommend a soft cheese mixed with g
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