Recipe
Cheddar & Leek Stuffed Baked Potato
A twice-baked potato filled with tender leek and finished with a smooth cheddar sauce, bringing crisp skin, fluffy potato and a gentle mustard warmth to the table.
Ingredients
Method
30 mins prep60 mins cook90 mins total
Heat the oven to 200°C/180°C fan/gas 6. Rub the potato with the olive oil, place it on a tray and bake for 50–60 minutes, until the centre is completely tender.
While the potato cooks, simmer the sliced leek in salted water for 3–4 minutes until soft. Drain thoroughly.
Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the warm milk until smooth, then simmer for 4–5 minutes until thickened.
Stir the cheddar, mustard and nutmeg into the sauce. Season with salt and freshly ground black pepper, then keep warm.
Split the baked potato, scoop out the flesh while keeping the skins intact, and mix the flesh with the leek. Spoon it back into the skins, pour over the cheese sauce and return to the oven for 8–10 minutes until bubbling.
Notes
Preparation time does not include cooling time.
The sauce can be made while the potato bakes, then kept warm until assembly.
About this recipe
This stuffed baked potato makes a generous meal from a handful of well-chosen ingredients. The skin is baked until firm while the centre turns soft enough to mix with tender leek, then the potato is returned to its shell for a generous cheddar topping.
The sauce is built like a simple cheese sauce, with butter, flour and warm milk whisked smooth before the cheddar, mustard and nutmeg are added. The result is creamy but savoury rather than heavy, with the baked skin giving the soft filling enough contrast. Serve it as a substantial lunch or a comforting supper with a crisp green salad.
