Leek & Herb Stuffed Jackets
Creamy Twice-Baked Leek and Potato Skins: Indulge in these deliciously creamy twice-baked leek and potato skins that are filled to the brim with a flavorful mix of ingredients. The soft cheese, egg, and parsley create a rich and comforting filling, while the crispy potato skins add the perfect crunch. Serve these golden-brown delights alongside a refreshing tomato and baby leaf salad for a satisfying meal that is sure to please all taste buds.
— Constant Cookbook
Ingredients
- 2 leeks , sliced
- 4 baking potatoes , pricked with a fork
- 150g tub garlic and herb soft cheese
- 1 egg , beaten
- small handful parsley
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 338 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 3 grams sugar
- Protein Content: 10 grams protein
- Sodium Content: 0.47 milligram of sodium
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