Leek and Brie Stuffed Jacket Potatoes
An easy light meal. Baked potatoes stuffed with leeks and creamy brie.
Servings 4
Calories 523kcal
Ingredients
- 4 large baking potatoes about 250g (9oz) each
- 1 teaspoon rapeseed oil (optional)
- 25 g butter
- 2 leeks trimmed and sliced
- 180 g Brie
- salt and freshly ground black pepper
Instructions
- 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.
Notes
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)