Leek & herb stuffed jackets

Leek & herb stuffed jackets

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(18 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


  • 2 leeks, sliced



    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



    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, questions and tips

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25th Jan, 2014
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.
4th Dec, 2013
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
7th Sep, 2013
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.
17th Feb, 2012
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.
4th Nov, 2011
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.
23rd Mar, 2011
really tasty the leeks gave a nice flavour I had it with salad will make again
9th Dec, 2010
This is lovely although I used garlic and herb philly and will use a stronger cheese like bousin next time
13th Oct, 2010
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!
14th Jul, 2010
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.
29th Apr, 2010
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.


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