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Stuffed jacket potatoes with leeks cheddar and boursin recip recipe And Books

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Stuffed jacket potatoes with leeks cheddar and boursin recip recipe and books

So you would like to know how to make Stuffed jacket potatoes with leeks cheddar and boursin recip recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


stuffed jacket potatoes with leeks cheddar and boursin
delia smith

2 large baked potatoes 225 275g each
1 leek about 10cm long trimmed and cleaned 40g 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

Baking sheet measuring 30 x 25.5cm.

Pre heat the oven to gas mark 4/350F180C.

To prepare the leek slice it almost in half lengthways then fan it out under a running tap to wash away any trapped dirt.
Slice each half into four lengthways then into 5mm slices.
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.
Quickly mash or whisk everything together then pile the whole lot back into the potato skins.
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.

This Recipe Serves 2


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