Leek and Brie Stuffed Potatoes
- Comfort Food
- Family Favourite
I find jacket potatoes make an easy light meal and they remain a family favourite. Sometimes I just serve them plain with a knob of butter. Often with leftover cold meat from a Sunday roast, but sometimes I like to pimp them up a bit with the addition of some tasty toppings or fillings.
These Leek and Brie Potatoes are a case in point. The simple addition of some sautéed leeks and creamy brie and they become oh so much more special. No longer a humble jacket potato on the side, they can make a meal in themselves and a delicious one at that. I think they are particularly good to make in spring when it not quite warm enough for a salad to cut it, but you are beginning to tire of stews and casseroles. Then again in the autumn when the colder evenings set in.
With jacket potatoes you are only really limited by your imagination as to what foods you can add, so feel free to chop and change, some sautéed peppers and some herby cream cheese perhaps. I once wrote a book of 50 jacket potato recipe ideas but this combination remains a favourite and is definitely tasty change to the more familiar chilli or baked bean filling.
Leek and Brie Stuffed Potatoes Step by Step
Leek and Brie Stuffed Jacket Potatoes
- 4 large baking potatoes about 250g (9oz) each
- 1 tsp rapeseed oil (optional)
- 25 g butter
- 2 leeks trimmed and sliced
- 180 g Brie
- salt and freshly ground black pepper
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Prick the potatoes all over with a fork and rub with a little oil if desired Bake in the centre of the oven for about 1 hour 15 minutes or until soft when pierced with a skewer.
- Meanwhile, wash the leeks and shake dry. Melt the butter in a frying pan and sauté until soft about 5 minutes. Remove from the heat.
- Cut the potatoes in half and scoop out the flesh out into a mixing bowl leaving the skins intact. Place the hollowed out skins on a baking sheet.
- Cut the brie into pieces and mix into the potato flesh, mashing the flesh as you do so. I found this easiest to do with a dinner knife
- Add the leeks, season with salt and pepper and mix well. Pile back into the potato skins.
- Return to the oven for 15 minutes to heat through then serve immediately.
- I have given the recipe for four people but you can easily reduce or up the quantity.
- Lots of recipes suggest rubbing the skin with oil before baking but I don’t bother as it doesn’t seem to make much difference to the crispiness of the skin.
- Bake directly on the oven shelf or on a baking tray.
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I’m linking this recipe to #CookBlogShare hosted this week by Hijacked by Twins