Leek & herb stuffed jackets

Leek & herb stuffed jackets

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(15 ratings)

Prep: 5 mins Cook: 30 mins

Easy

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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Ingredients

  • 2 leeks, sliced
    Leeks

    Leek

    lee-k

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

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

    Egg

    egg

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

  • small handful parsley
    Parsley

    Parsley

    par-slee

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

Method

  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, questions and tips

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stephilou
23rd Apr, 2010
5.05
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
23rd Apr, 2010
5.05
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
22nd Apr, 2010
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
5th Apr, 2010
This recipe is brillant make it for dinner last week everyone like is that much i am doing again tonigth.
rack-of-ribs
21st Oct, 2009
4.05
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
28th Apr, 2009
2.05
so disappointed with this - it was really dry and a little bland
redhead82
1st Apr, 2009
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
20th Mar, 2009
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
18th Mar, 2009
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
18th Mar, 2009
5.05
The kids loved these - I would also add a bit of strong cheese as well.

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