Jacket potatoes stuffed with leeks and cheeses
2 servings
140 minutes
Potatoes in their skins, stuffed with leek and cheeses, is a cozy dish of Russian cuisine infused with home warmth. The baked potato with a crispy crust hides a tender, creamy filling where the softness of Boursin harmonizes with the aroma of leek and the spiciness of cheddar. This combination offers a rich flavor with light nutty notes. The dish is perfect for family dinners or festive tables, combining simplicity and sophistication. It can serve as both a standalone hot dish and an appetizing side to meat and vegetable snacks. A great option for cozy evenings when you crave something hearty yet simple to prepare.
1
Wash the potatoes, dry them, poke several places with a fork, rub olive oil and salt into the skin. Bake in the oven for 1.5 hours until the skin becomes crispy.
- Potato: 2 pieces
- Salt: to taste
2
Clean the leeks of tough green leaves, wash them, then chop.
- Leek: 1 piece
3
Cut the cooked potato in half, scoop out the flesh, place it in a bowl, add cream, Boursin cheese, season with salt and pepper. Mash.
- Potato: 2 pieces
- Single cream 10% fat: 1 tablespoon
- Boursin cheese: 80 g
- Salt: to taste
- Ground black pepper: to taste
4
Stuff the potato halves with the mixture. Sprinkle with leeks and grated cheddar.
- Leek: 1 piece
- Cheddar cheese: 40 g
5
Bake at 180 degrees for 20 minutes.
