If I'm feeling like a light and filling supper, I'll make this or I'll use it as a side to a salad or cold meats or even sausages.

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Serves 2

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Ingredients

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2 large baked potatoes

1 leek, washed and trimmed

40g mature cheddar, grated

1 tbsp single cream

4 rashers streaky bacon

Salt and pepper

Olive oil

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Method

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Preheat the oven to 190ºC.

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Prick the skins a few times with a fork and rub the potatoes with a little olive oil and then some crushed salt, place onto a baking tray and bake in the oven for 45-60 minutes, or until the potato is cooked through.

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Fry the bacon, until crisp. Let it cool, then finely chop.

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Once the potatoes are cooked, slice the leeks in half lengthways and wash away any trapped dirt. Then slice each half  into ¼ inch slices.

 

Cut the potatoes in half lengthways. Protecting your hands with a cloth, scoop out the centres of the potatoes into a bowl, add the cream and cheddar and season well with salt and pepper.  Mash the everything together, then pile the whole lot back into the potato skins.

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Scatter the leeks and bacon on top, followed by a little more grated cheddar, then place on the baking sheet and bake in the oven for 20 minutes or until the leeks are golden brown at the edges and the cheese is bubbling.

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