Ad

Nutrition: per serving

  • kcal338
  • fat18g
  • saturates10g
  • carbs37g
  • sugars3g
  • fibre0g
  • protein10g
  • salt0.47g
    low

Method

  • step 1

    Heat oven to 220C/fan 200C/gas 7. Place the leeks in a microwaveable bowl with a splash of water, then microwave for 3 mins on High. Set aside. Microwave the potatoes for 10-15 mins on High, turning halfway through cooking. Leave until cool enough to handle, then cut in half lengthways and carefully scoop out the middle into the bowl with the leeks, keeping the potato skin intact.

  • step 2

    Mash the leek and potato with the soft cheese, egg and parsley, then spoon back into the potato skins. Place on a baking sheet, then bake for 15 mins until the filling is golden brown and piping hot, and the skins have crisped up. Delicious served with a tomato and baby leaf salad.

Recipe from Good Food magazine, March 2009

Ad

Comments, questions and tips (24)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.1 out of 5.18 ratings

wordy_04

question

Would these flavours work if I added flaked salmon to the mixture?

alliemma

A star rating of 4 out of 5.

Good base for a yummy dinner. I changed the following after reading previous comments: Rub potatoes with oil and salt and bake in the oven. Cook the Leeks in a little butter. Add some cooked bacon bits. Top with grated cheese before putting back into the oven to go golden, finish off under the grill…

lhea-ibiza

I like this mix better in a pasty. Boil up some small diced potatoes, cook the leeks with garlic and lots of black pepper. Once cooked mix together and add a strong herb cheese like Bousin and 100g of cheddar….pop into some pastry and 20mins in the oven. Super nice with some home made baked beans or…

andy_7

A star rating of 4 out of 5.

Really simple and tasty. I used 'Tartare' 'Ail et Fines Herbes' - no need for the additional parsley. I also brushed the skins with olive oil and sprinkled with sea-salt.

aimeeleigh

A star rating of 1 out of 5.

Agree with Amber - too dry and bland. And I'd added extra garlic! I don't think I'll be making it again, but if I did I would take the suggestions above. I'd cook the leeks in butter and add some milk/strong cheese/bacon/pancetta to add some flavour and make them a little more moist.

Ad
Ad
Ad