That's right my friends, the baked potato season is upon us and I often catch myself craving a baked potato with a cheesy filling. These twice baked potatoes with leeks flavoured with cider and oak smoked Cheddar are just a dream in the autumn. Have a look at how I made mine.
3 large baking potatoes
1 tsp sea salt
1 tsp olive oil
2 garlic cloves
1 tbsp butter
100 ml dry cider
1 tsp vegetable stock powder
Ground black pepper
100 g oak smoked Cheddar
100 g mature Cheddar
Wash the potatoes and coat them with olive oil and sea salt, then bake at 180C for about one hour or until soft.
Cut the leeks into rings and chop the garlic finely. Cook them in butter for a few minutes. Then add the dry cider and let simmer until the leeks are soft. Season with vegetable stock powder (or cube), salt and black pepper. Add the cheese to the mix.
Once the potatoes are done, cut them in halves and scoop out the insides by leaving the skins. Mix the potato insides with the leeks and cheese and stuff into the potato skins.
Return to the oven for about 10 minutes until the tops get a bit of colour.
Serve with a side salad or like I did here with some tomatoes and baby kale.
Enjoy your weekend!