Classic British Roast Pork with Crispy Crackling
A traditional British roast pork joint with crunchy crackling, rich pan juices and classic Sunday-roast comfort.
Cheesy Leek & Ham Hock Stuffed Jacket Potatoes
Dive into the heartwarming flavours of the British countryside with our Cheesy Leek and Ham Hock Stuffed Jacket Potatoes. This recipe transforms the humble potato into a comforting, filling meal that's perfect for chilly evenings. Each potato is baked to perfection, its fluffy interior mixed with rich, creamy cheese, tender ham hock, and sweet, sautéed leeks, then returned to its crispy skin.
The blend of textures and flavours is a testament to the simplicity and heartiness of traditional British cuisine, making it a perfect dish for family dinners or as a satisfying solo meal.
Ingredients
- 200 g Cooked ham hock shredded
- 4 large Potatoes scrubbed
- 1 Leek finely sliced
- 2 Spring onions finely sliced, for garnish
- Salt, to taste
- 150 g Mature Cheddar grated
- Black Pepper, to taste
- 2 tbsp Double cream
- 1 tbsp Butter
Method
15m1h 30m
- Preheat the oven to 200°C.
- Pierce the potatoes with a fork, then bake for about 1 hour until the skins are crispy and the insides are soft.
- While the potatoes are baking, sauté the leeks in butter until soft, then add the shredded ham hock.
- Cut a cross on top of each potato, and gently push the sides to open them up. Scoop out the insides, leaving a thin layer of potato against the skin to hold its shape.
- Mix the potato insides with the sautéed leeks and ham hock, add cream and grated cheese, then season with salt and pepper to taste.
- Stuff the mixture back into the potato skins, top with more cheese, and return to the oven for a further 15 minutes, until golden and bubbling.
- Garnish with fresh chives and serve immediately.
Notes
For a vegetarian version, omit the ham hock and add sautéed mushrooms or caramelised onions for extra flavour. You can also experiment with different types of cheese for variety.
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