Stuffed Jacket Potatoes with Leeks, Cheddar and Boursin

Serves 2

Ingredients

2 large baked potatoes, 8-10 oz (225-275 g) each (click here for recipe)
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.

This recipe is taken from How to Cook Book One.

Other recipes to look at:

Jacket Potato Halves stuffed with Melted Gruyere and Chives
Jacket Potatoes

Print this page
email a friend