Double baked jackets with creamy leeks & roquefort
Blue cheese oozing from crispy baked potatoes makes for irresistible comfort food
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 1 hr 30 mins
- Heat the oven to 200C/fan 180C/gas 6. Prick the potatoes all over with a fork. Bake for 1 hour turning now and again, until tender.
- While the potatoes bake, cook the leek in a knob of butter and a pinch of salt until tender.
- Halve the potatoes and scoop out the middle, leaving a thin shell.
- Tip the potato into the leek pan, add the cream and more seasoning and mash together. Stir in the blue cheese. Scoop the mixture back into the potato halves.
- Put back in the oven for 15-20 minutes until golden and bubbling.
IN A HURRY?
You can do the first bit of cooking in a microwave if you want to speed things up. Cook the potatoes on full power for 10-15 minutes, turning them a couple of times.
PER SERVING
435 kcalories, protein 14.0g, carbohydrate 34.0g, fat 26.0 g, saturated fat 16.5g, fibre 4.0g, salt 1.7 g
Recipe from olive magazine, March 2012.
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http://www.bbcgoodfood.com/recipes/1996642/
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Ingredients
- 2 large baking potatoes
- 1 large leek , halved lengthways, washed and sliced
- butter
- 100ml single cream
- 75g Roquefort or other blue cheese, crumbled
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 1 hr 30 mins
Ingredients
- 2 large baking potatoes
- 1 large leek , halved lengthways, washed and sliced
- butter
- 100ml single cream
- 75g Roquefort or other blue cheese, crumbled
PER SERVING
435 kcalories, protein 14.0g, carbohydrate 34.0g, fat 26.0 g, saturated fat 16.5g, fibre 4.0g, salt 1.7 g
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19 March 2012
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07 March 2013
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