Stuffed Jacket Potatoes with Leeks Cheddar and Boursin

I receive regular updates from http://www.eatttheseasons.co.uk/ and tonight tried this recipe found by following a link to what turned out to be Delia online at the following link http://www.deliaonline.com/recipes/stuffed-jacket-potatoes-with-leeks-cheddar-and-boursin.

I have never (funnily enough) tried stuffing any vegetable, so this was a big adventure. It was deicious.

In case the link does not work, here is Delia's recipe;

Stuffed Jacket Potatoes with Leeks, Cheddar and Boursin
In this recipe the potato is scooped out, mixed with soft cheese and topped with leeks and melted cheese.

Serves 2

Ingredients

2 large baked potatoes
1 leek about 4 inches long, trimmed and cleaned
1 ½ oz mature Cheddar, coarsely grated
1 x 80g pack ail et fines herbes Boursin
1 Tbsp single cream
salt and freshly milled black pepper

Method

Preheat the oven to 180 degrees

To prepare the leek, slice it almost in half lengthways, then fan it out under a running tap to wash away any trapped dirt.

Now slice each half into four lengthways, then into ¼ inch (5 mm) slices.

After that, 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.

Now quickly mash or whisk everything together, then pile the whole lot back into the potato skins.

Now 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.