Cheese and Leek Potato Skins
Fairly Cheap – and VERY filling! (Takes a bit of time)
Difficulty Level: easy
Ingredients
- You will need:
- A large potato (preferable a baking sort) per person or two if you have room!
- 1 Leek
- 1 clove of garlic/a squirt of garlic puree
- Cheese of your choice (a strong one works best)
- Good knob of butter (salted)
- Salt and pepper to taste
Instructions
Ok!
First start off by turning the oven up to about 200 degrees centrigrade or about 180 for the fan assisted among you!
Then scrub your potatoes and dry them throughly, then give them a good stab with a sharp instrument ( I use a fork)
(This is optional but you can rub some salt on the potatoes to make them extra crispy – but dont go mad!)
Whack them straight in the oven on to the rack (no tray needed)
They take about 1hr – 1hr30 to cook properly, if you arent sure then poke them with a knife to check they are soft in the middle
You can use the potato cooking time to prepare your leeks and cheese! Remove the outer layers of the leek and then cut into long thin strips.
Heat some butter in a frying pan, medium heat, and wait for it to froth up into sort of bubbles (this is the bit before the butter burns and goes brown) then add some finely chopped garlic or garlic puree, when you can smell the garlic cooking its ready to add the leeks. Fry for 2 mins (until soft) then take off the heat.
Grate a load of cheese to put in the potatoes and on top.
Next put the potatoes on a tray and cut them in half and scoop the potato into a large bowl. Mash as much as you can and then add butter and mash again. Season with some salt.
Add your leeks (with garlic) and cheese – give it a good mix.
Spoon back into the empty potato shells and top some with some more cheese – sprinkle some pepper on.
Put back into the oven and give it 5 mins for the cheese to melt.
Serve with some salad or beans etc!
TAH DAH!
(Additional tips:
I always get the best deals on veg at my local green grocer – see where your closest one is and you will find thier produce cheaper and better for you)
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