Leek & herb stuffed jackets

Leek & herb stuffed jackets

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(15 ratings)

Prep: 5 mins Cook: 30 mins


Serves 4
Bored of the usual baked potato fillings? These are started off in the microwave to speed things up, then baked with a creamy leek mixture

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal338
  • fat18g
  • saturates10g
  • carbs37g
  • sugars3g
  • fibre0g
  • protein10g
  • salt0.47g
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  • 2 leek, sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 4 baking potato, pricked with a fork
  • 150g tub garlic and herb soft cheese
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • small handful parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. 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.

  2. 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.

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Comments (24)

alliemma's picture

Good base for a yummy dinner. I changed the following after reading previous comments:
Rub potatoes with oil and salt and bake in the oven.
Cook the Leeks in a little butter.
Add some cooked bacon bits.
Top with grated cheese before putting back into the oven to go golden, finish off under the grill if you get impatient like me!
Really nice with a salad.

Emsj9's picture

Made this tonight for tea although tasty & it's filling i found it a bit rough to eat mainly the leeks in the mixture , leeks are better off being cooked on the hob AND NOT THE microwave for at least 5 minutes

lhea-ibiza's picture

I like this mix better in a pasty. Boil up some small diced potatoes, cook the leeks with garlic and lots of black pepper. Once cooked mix together and add a strong herb cheese like Bousin and 100g of cheddar….pop into some pastry and 20mins in the oven. Super nice with some home made baked beans or cold the next day for pack up lunch.

andy_7's picture

Really simple and tasty. I used 'Tartare' 'Ail et Fines Herbes' - no need for the additional parsley. I also brushed the skins with olive oil and sprinkled with sea-salt.

aimeeleigh's picture

Agree with Amber - too dry and bland. And I'd added extra garlic! I don't think I'll be making it again, but if I did I would take the suggestions above. I'd cook the leeks in butter and add some milk/strong cheese/bacon/pancetta to add some flavour and make them a little more moist.

sadiethompson2's picture

really tasty the leeks gave a nice flavour I had it with salad will make again

rhaylock's picture

This is lovely although I used garlic and herb philly and will use a stronger cheese like bousin next time

hehesquirrel's picture

there is another stuffed potato recipe using broccoli. I combined the two recipes together, fried the leek and broccoli for a while and used strong cheddar. It was brilliant, really tasty and easy to make!

faybee22's picture

Used sweet potatoes instead and worked really well. The combination of mustard and cheese with the potato is lovely. Just served with a salad as was filling enough for a meal on their own.

wallytaff's picture

Great snack or light supper meal. Instead of putting the potato in the microwave, cook for 1hr in the oven. Remove from oven after 1hr, leave to cool then scope out the potato and mix with bacon, red onion, cherry tomato's and strong cheese, with a tsp of worcestershire sauce. Put mixture back into the skins and place back on a baking sheet. Before putting in oven cover the top of the potato's with more cheese and cook until the cheese has melted. Usually around 10 minutes works good. You will find the cheese has melted nicely but also on the baking tray surrounding the potato's will be crispy cheese which is adds a nice crunch whilst eating the potato. Ummmmmmm.

stephilou's picture

This is a very tasty and adaptable recipe. There are some good ideas from other readers! You can opt for any flavour cream cheese and add any other ingredients you fancy! I would crisp the skins up too next time as they were too soft and not as easy to stuff, tending to tear!

stephilou's picture

This is a very tasty and adaptable recipe. There are some good ideas from other readers! You can opt for any flavour cream cheese and add any other ingredients you fancy! I would crisp the skins up too next time as they were too soft and not as easy to stuff, tending to tear!

teepot's picture

This is a really tasty recipe and the suggestions are excellent. One thing I would say. If you buy the potatoes from the supermarket as " suitable for baking" they will be those horrible watery things. Use Edwards, Maris, Roosters or Golden wonder and all will be well. But I expect you knew that already.

golddigger's picture

This recipe is brillant make it for dinner last week everyone like is that much i am doing again tonigth.

rack-of-ribs's picture

This receipe was really tasty. I added a splash of milk, fried mushrooms and Goats cheese with Chives, as well as leeks to the potato. Also while I was mixing the pototoes I buttered the skins, sprinkled with Rock salt and put them in the Oven. Really nice and crispy. Served with lightly warmed baby tomatoes. Idealy for a light super.

ambertuesday's picture

so disappointed with this - it was really dry and a little bland

redhead82's picture

I added a little bacon (for non vegetarians) and onion (cooked bacon, leeks and onion in a pan instead of microwave) to this and put the skins to crisp in the oven while mixing the ingredient and it tasted great! Didn't have any strong cheese to mix in but next time I make this I will most certainly add some.

smcgettigan's picture

I made these the other night and they were lovely. I couldn't get flavoured cream cheese so thought I'd liven it up a bit. I browned the leeks in a little butter first, added some choped ham and then tossed this with the plain cream cheese, egg, potato and a tiny bit of strong chedder - then piled it all back in and baked them off. Mmmm!

yurrnae's picture

I love the idea here - and some of the comments as well.
I reckon I could m'wave the potatoes. Prepare the filing, adding in the cooked potato, when it's ready.
I really like the idea of putting the potato shells in the oven wile mixing the filling, to et the skins start to crisp.
Then pile the filling into the shells, and either grate or layr some good flavoursome cheese over the top, then into the oven.
It's a good way to use garlic and herb cheese - mixing it in to the filling. Certainly saves on having to think of seasonings for yourself - if you're that way inclined.

tanyah's picture

The kids loved these - I would also add a bit of strong cheese as well.


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