Saturday, November 15, 2014

Recipe: Boursin Stuffed Potato Skins

Re-stuffed jacket potatoes are so scrummy- I remember when I was at catering college as part of one of our assessments we had to do re-stuffed potatoes, my lecturer called them "arle potatoes" but I cant seem to find recipes with that name on-line! This is my favourite way of making stuffed jackets, with creamy Boursin and sweetly sautéed leeks. Lovely as a side dish (I had a couple of these with a chicken casserole last time I made 'em), or as a starter with a bit of salad.

Boursin Stuffed Potato Skins (serves 4 as a side dish or starter)
4 jacket potatoes
1 tbsp butter
1 leek, finely sliced
120g boursin cuisine garlic and herb
Salt and pepper
100g grated cheddar

1)      Preheat the oven to 180C. Bake potatoes for 1 hour- 1 hour 20 minutes (depending on size of potatoes), until the baked potatoes are fully cooked in the middle with crispy skins.
2)      Meanwhile, fry the leek in the butter for about 5 minutes until soft, and set aside. Remove the jacket potatoes from the oven, and once cool enough to handle, halve lengthways.
3)      Scoop out the flesh of the potatoes into a mixing bowl. Mix with the boursin, reserved leeks, and salt and pepper to taste. Spoon this mixture back into the jacket potato skins, top with grated cheddar and bake in the oven for 15 minutes. Finally, put under a ot grill until the topping has become golden. Serve!

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