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.
Ingredients
3 large baking potatoes
1 tsp sea salt
1 tsp olive oil
3 leeks
2 garlic cloves
1 tbsp butter
100 ml dry cider
1 tsp vegetable stock powder
Salt
Ground black pepper
100 g oak smoked Cheddar
100 g mature Cheddar
Method
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!
The VegHog
just add a little mustard powder and you almost have jacket potatoes welsh rarebit - love all the flavours here - would certainly be very welcome here
ReplyDeleteAh that is actually a very good idea with the mustard powder, I might have to try that! Thank you very much for the idea. :)
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