Stuffed jacket potatoes with leeks, cheddar and boursin
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Baked potatoes; 8 - 10 oz each |
| 1 | Leek; about 4\" long, | |
| ; trimmed and cleaned | ||
| 1½ | ounce | Mature Cheddar; coarsely grated |
| 1 | 80 g pack Ail & Fines Herbes Boursin | |
| 1 | tablespoon | From the top of the milk or single cream |
| Salt and freshly milled black pepper | ||
| Baking sheet measuring 12 x 10\" | ||
Directions
Preheat oven to 180c/350f/Gas 4.
1 For the Leek: Slice almost in half lengthways, and fan it out under a running tap to wash away any trapped dirt. Slice each half into four lengthways, and then into ¼"/5mm slices.
2 After that, put the Boursin into a medium-sized bowl and cut the potatoes in half lengthways.
3 Protecting your hands with a cloth, scoop out the potato centres into the bowl containing the Boursin, add the milk or cream and season well with salt and freshly milled black pepper.
4 Quickly mash or whisk everything together, and pile the whole lot back into the potato skins. Scatter the leeks on top, followed by the Cheddar - pressing it down lightly with your hand.
5 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.
Converted by MC_Buster.
Per serving: 239 Calories (kcal); trace Total Fat; (1% calories from fat); 6g Protein; 55g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.