Twice Baked Potatoes with Leeks & Cheese
One of the things we loved most when I was growing up was when my mother would make twice baked potatoes. They were a real treat for us. She didn’t do anything really special to them . . . she just basically scooped the insides out and mashed them with butter and milk, a bit of seasoning and then refilled the skins and baked them for a bit longer until the surface of the mash got a bit crispy.
Twice Baked Potatoes with Leeks & Cheese
the potatoes clean and prick with a fork. Place into the oven directly
onto the oven rack. Bake for about 1 1/2 hours, until the potatoes give
a bit when gently squeezed. Remove and set aside to cool while you
cook the leeks. Keep the oven on.
dark green parts from the leeks and discard, or save to use in making
stocks. Cut the remaining stalk in half lengthwise and rinse well in
cold water to remove any grit or dirt. Slice thinly. Melt the butter
in a large skillet. Add the leeks and saute gently for about 5 minutes
until softened. Set aside.
in half lengthwise. Carefully scoop out the flesh into a bowl, leaving a
thin shell. (I find a teaspoon works beautifully for this.) Mash
together with the softened leeks and some salt and black pepper to
taste. Stir in the cheese. Mix well together. Place the potato halves
on a baking sheet and then stuff lightly with the potato/leek/cheese
mixture. Try not to compact it. Leave it loose, you get more crunchy
bits that way. Sprinkle with a bit more cheese. A pinch works well
for each.
Return to the oven and bake for a further 10 minutes, until heated through and golden, with some crispy bits.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2018/09/twice-baked-potatoes-with-leeks-cheese.html
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