Twice Baked Potato
Recipe

This twice baked potato recipe can be prepared the day before you need it. Once the potatoes are stuffed, allow them to cool, cover with cling wrap and refrigerate.

When you are ready to serve the potatoes, all you have to do is top off with the sliced leeks and parmesan..........and bake to perfection!.

Twice Baked Potatoes with Leeks
and Parmesan

2 large potatoes, unpeeled and washed
1 leek (about 4 inches long, trimmed
1 tablespoon single cream
2oz (60g) freshly grated parmesan
1oz grated cheddar
salt and freshly milled black pepper

METHOD

• Preheat the oven to 350F, 180C, gas mark 4.
  

• Prick the outside of the potatoes with the tip of a sharp knife several times and place on a baking sheet.
  

• Bake the potatoes into the oven on the middle shelf for 30 minutes.
  

• Remove the potatoes from the oven, turn onto their other side and prick the skins again. Return to the oven for about 30 minutes. Test to see if tender with a sharp knife.
  

• Allow the potatoes to cool slightly for about 1/2 an hour.
  

• Cut the potatoes in half lengthways and scoop out the inside into a basin, leaving just enough flesh on the skin to hold its shape.
  

• Add the cheddar, half of the parmesan, cream and a seasoning of salt and freshly milled black pepper. Mash well using either a potato masher or a fork.
  

• Pile the potato loosely back into the skins.

TIP
The wonderful thing about this easy twice baked potato recipe is that all of the above can be done - the day before! Simply allow to cool, cover and refrigerate. Then proceed as follows when needed........

• Preheat the oven to 375F, 190C, gas mark 5.
  

• Cut the leek almost in half lengthways and open out under cold running water to wash. Cut into 1/4 inch (5mm) slices and shake dry in a colander.
  

• Uncover the potatoes and place on a baking sheet. Scatter the sliced leek over the top and finish with the remainder of the grated parmesan - pat down lightly to stick.
  

• Now bake in the upper part of the oven for 25 to 30 minutes until the leeks are golden brown at the edges and the cheese is bubbling.

This twice baked potato recipe makes an excellent accompaniment to any main course, or an excellent light lunch dish when served with a tossed, mixed salad.

If you are a lover of leeks, you might also want to check out my Sautéed Leeks with Prunes Recipe.

Enjoy!

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