#MeatfreeMonday: Stuffed Jacket Potatoes With Leeks, Cheddar And Boursin

by Olga Alexandru

#MeatfreeMonday: Stuffed Jacket Potatoes With Leeks, Cheddar And Boursin

Our designer Charlie sure loves her cheese and potatoes! A much-loved dish, jacket potatoes are satisfying and comforting for most of us. This fancier version adds a couple of different cheeses into the mix and leeks so it’s like a solid version of the soup. Charlie’s granddad often made her a version of this for her so it brings back fond memories.


Stuffed jacket potato


2 large baked potatoes, 8-10 oz (225-275 g) each (See related recipe below)
1 leek about 4 inches (10 cm) long, trimmed and cleaned
1½ oz (40 g) mature Cheddar, coarsely grated
1 x 80 g pack Ail & Fines Herbes Boursin
1 tablespoon from the top of the milk or single cream
salt and freshly milled black pepper


Pre-heat the oven to gas mark 4, 350°F (180°C).


You will also need a baking sheet measuring 12 x 10 inches (30 x 25.5 cm).


To prepare the leek, slice it almost in half lengthways, then fan it out under a running tap to wash away any trapped dirt.

Now slice each half into four lengthways, then into ¼ inch (5 mm) slices. After that, put the Boursin into a medium-sized bowl and cut the potatoes in half lengthways. Protecting your hands with a cloth, scoop out the centres of the potatoes into the bowl containing the Boursin, add the milk or cream and season well with salt and freshly milled black pepper. Now quickly mash or whisk everything together, then pile the whole lot back into the potato skins.

Now scatter the leeks on top, followed by the grated cheddar – pressing it down lightly with your hand – then 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.

Original Source: Delia Online

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