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Twice cooked Stuffed Jacket Potatoes with Leeks, Cheddar and Boursin Recipe

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This recipe for Twice cooked Stuffed Jacket Potatoes with Leeks, Cheddar and Boursin is from Mama G's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large cooked baked potatoes, 8-10oz (225-275g) each
1 leek about 4 inches (10cm) long, trimmed and cleaned
1½ oz (40g) mature Cheddar, coarsely grated
1 x 80g pack Ail & Fines Herbes Boursin
1 tbsp from the top of the milk or single cream
salt and freshly milled black pepper
Directions:
Directions:
1. Preheat the oven to 350º F.

2. To prepare the leek, slice it almost in half length ways, then fan it out under a running tap to wash away any trapped dirt.

3. Now, slice each half into four lengthways, then into ¼ inch (5mm) slices. After that, put the Boursin into a medium-sized bowl and cut the potatoes in half lengthways.

4. 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.

5. 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.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10 min

 

 

 

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