Baked Potato With Leeks
This recipe combines the comforting flavors of a baked potato with a creamy and cheesy leek filling. The crispy potato skin provides the perfect vessel for the velvety sauce, creating a delightful dish that is both satisfying and delicious. Warm, hearty, and packed with flavorful ingredients, this dish is sure to please your taste buds and leave you wanting more.
— Constant Cookbook
Ingredients
- 1 baking potato
- 1 tbsp olive oil
- 1 medium leek
- 300ml/½ pint milk
- 55g/2oz butter
- 3 tbsp plain flour
- 110g/4½oz cheddar
- ½ tsp mustard
- pinch ground nutmeg
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Rub the potato with the olive oil, place onto a baking tray and bake in the oven for 45-60 minutes, or until the potato is cooked through.
- While the potato is baking, cook the sliced leek in a pan of boiling salted water for 3-4 minutes, or until tender. Drain and set aside.
- In a saucepan, gently warm the milk through. Melt the butter in a saucepan, add the flour and stir until it forms a smooth paste. Gradually whisk in the warm milk, a little at a time, until the milk is incorporated and the mixture is smooth and free of lumps. Bring to boil, reduce the heat and allow to simmer, stirring frequently, for 4-5 minutes, or until the sauce thickens.
- Add the grated cheese, mustard, nutmeg, salt and freshly ground black pepper. Stir well and cook for one minute, then remove from the heat and keep warm until the potato is cooked.
- Halve the potato and scoop out the flesh, leaving the potato skin intact.
- Mash the potato flesh with the blanched leeks and spoon the mixture back into the potato skins. Pour the warm cheese sauce over the potato and serve.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 1
Comments
No comments found.