All Recipes
Serves 4Allergens - dairy


  • 4 baking potatoes, washed
  • 1 leek, washed and sliced finely
  • 120g cheddar or feta cheese, grated or crumbled
  • 2 spring onions
  • sprig of fresh thyme (leaves picked off twig) or a sprinkle of dried
  • butter
  • cooking oil

“This goes really well with a green salad or coleslaw, or for something a little more warming baked beans or chilli con
carne, and good cold for packed lunches too.”

What to do

  1. Prick the potatoes with a fork and put them into a pre heated oven at 200oC /
    gas mark 6 for approx 45 mins -1 hour.
  2. While they are baking warm a pan and add about 15g butter and a splash of
    cooking oil, then add the leek and thyme and stir well
  3. Cook gently until soft. Try not to let it brown.
  4. When the leek is soft, put it to one side until cool then add most of the
    grated or crumbled cheese.
  5. When the potatoes are baked remove them from the oven.
  6. Scoop out the inner potato and add to the leek & cheese mix and mash with
    a fork.
  7. Put this back into the potato skin and sprinkle the rest of the cheese on top.
  8. Return the potatoes to the oven, turning up the heat to gas 7 / 220oC for
    5-10 mins, until the cheese on top is melting and turning golden brown.
  9. Serve immediately with finely sliced spring onions scattered on top.