Leek and Garlic Stuffed Jacket Potatoes

Leek, Herb and Garlic Stuffed Jacket Potatoes

Leek, Herb and Garlic Stuffed Jacket Potatoes


Serves 4


This recipe originally came from BBC Good Food but we found ways to tweak this to make it taste even better!


This is my favourite kind of comfort food, nothing beats the crispy skins of well baked potatoes - the magic of this was an innovation by my daughter, who is a wonderful cook!






Ingredients


2 leeks, washed and finely sliced


4 good sized baking potatoes, pricked all over with a fork


Big knob butter


100 ml milk


Olive Oil


1 heaped teaspoon Herbes de Provence


Sea Salt


Freshly ground black pepper


3-4 cloves garlic, peeled and minced


150g tub garlic and herb soft cheese


1 egg, beaten


Handful of flat leaf parsley, chopped





AND THIS IS WHAT YOU DO.....


  1. Pre-heat the oven to 190C Fan.

  2. Pour some olive oil into a cereal bowl and add a generous quantity of salt and black pepper and then a good heaped teaspoon of Herbs de Provence and then add the crushed garlic and mix well.

  3. Prick the baking potatoes all over with a fork and then place one at a time into the herb and garlic oil and rub well into the skins and place in a roasting pan.  When all the potatoes are covered, carefully pour the remaining oil. garlic and herbs onto the top of each potato and place in the oven for at least an hour.

  4. When the potatoes are done, you need to make sure they are well cooked inside so they may need a bit longer, and the all important part is for the skins to be beautifully crispy, remove from the oven, allow to cool for a short while.

  5. Meanwhile, sauté the leeks in a little oil and butter just to soften but not colour, remove and set aside.

  6. Remove the potatoes from the oven.  Cut in half and scoop out the soft potato into a bowl. Gather up all the lovely crispy, herby bits of garlic and put these into the base of each scooped out potato half.  This really adds to the flavour!

  7. Mash with a ricer, fork or masher until creamy - adding a large knob of butter and a little milk to get a gorgeous, creamy consistency.

  8. Add the soft herb and garlic cheese, chopped parsley and egg and mix well.

  9. Spoon this mixture back into the potato skins and bake for a further 15 minutes until the filling is golden brown and piping hot with crisped up skins. 

  10. If you choose to make a batch of these, then they can be prepared the day before and make a great supper dish served with a french dressed salad and maybe a piece of steak! 

  11. These also freeze beautifully - a great standby for an easy supper.


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