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Recipe: Cheese & Leek Stuffed Potatoes

July 21, 2011

Summary: These are a delish variation on baked potatoes and they can be prepared ahead of time. You could add bacon for a complete meal.

Ingredients

  • 4 large baking potatoes
  • 1 tblsp olive oil
  • 2 leeks, whites and light green parts chopped
  • 250g cream cheese
  • 1 cup parmesan cheese, grated (plus more for the top)
  • salt
  • pepper

Instructions

  1. Pre heat oven to 190C
  2. Place potatoes directly on the oven rack and bake for 45-60mins or until tender when pierced with a fork.
  3. Once cooked, allow to cool enough to handle. While you are waiting, cook the leeks in the oil in a fry pan until just tender.
  4. Cut potatoes in half and scoop out the flesh, leaving enough to create a little potato ‘bowl’.
  5. Cube the cream cheese and microwave for 1 min so it is very soft. Add the potato flesh you removed earlier, parmesan and season well with salt and pepper, mash with a fork until well mixed. Add the leeks and mix well.
  6. Stuff the mix into the potato ‘bowls’ an sprinkle with cheese if desired. If you are pre-preparing this for later these can go in the fridge until you are ready to heat them.
  7. Place the stuffed potatoes on a lined tray and bake for 30-40 mins until brown on top and hot through.
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Main Meals  / Recipes  / Salads & Side Dishes  / Vegetarian

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