Stuffed potato skins with leeks and cheese

It has been an incredibly warm and sunny weekend here in Copenhagen, so we've been a lot outdoors. Today I also want to go for a walk around our local lake and to the botanical gardens. Then I'm planning to cook a Thai curry with squash for dinner. But first I wanted to share a recipe for my favourite kind of comfort food.

When the weather was slightly colder I made these twice-baked oven potatoes, or potato skins, with a leek and cheese filling. I quite often make these potatoes, and in my opinion the leek filling is the superior one. I like how the potato skins are crispy, but the filling is soft and fluffy. These potatoes contain cheese, but they are also easy to veganise by substituting the cheese with vegan cheese, or even by leaving it out. Here's my recipe, have a look!

Stuffed potato skins with leeks and cheese

Ingredients

4 large baking potatoes

sea salt

Vegetable oil

3 leeks

1 large onion

3 garlic cloves

1 tsp fenugreek seeds

½ tsp smoked paprika

1 tsp salt

½ tsp ground black pepper

1 vegetable stock cube

Fresh thyme

2 tbsp margarine

150 g grated cheese

Method

Pierce the potatoes several times with a fork. Then roll them in oil and salt mix and bake in the oven at about 180 C for at least one hour, but this of course depends on the size of the potatoes. Mine were very large, so I baked them for 1,5 hours.

Make the filling by slicing the leeks, and chopping the onion and garlic finely. Cook them in oil until soft and add the seasoning. Add little bit of water and let simmer under the lid. If you have some dry cider to add, it's better than water, but I didn't have any this time.

Season the mix with fenugreek seeds, smoked paprika, salt, ground black pepper, vegetable stock cube and fresh thyme. Also mix in the margarine.

Once the potatoes have baked, cut them in halves and scoop out the soft flesh. Mix the potato mash with the leeks and cheese and fill the potato skins with the mix.

Return the potatoes to the oven and bake them for about 30 minutes more.

Serve the potatoes with the sides of your choice (they are always great with a fresh salad) and enjoy!

I'm sharing this recipe with this month's Eat Your Greens hosted by Shaheen from Allotment 2 Kitchen, and co-hosted by me.

Your VegHog