Prep Time: 15 minutes

Cooking Time 50 minutes

Serving: 4

A Word From The Cook

Loaded and Double Baked – thank you John Reid for sharing this one with us from the Guardian.

Ingredients

• 4 Large Baking Potatoes
• 2 Tbsp Vegetable Oil
• 3-4 grinds of Salt
• 5-6 grinds of Pepper
• 1 Tbsp Butter
• 1 Leeks (trimmed, washed and thinly sliced)
• 2/3 Cup grated Old Cheddar Cheese
• 1 Tbsp Dijon Mustard
• 2/3 Cup Whipping Cream (35%)
• 1/4 Cup Bread Crumbs (I use Gluten Free)

I prefer to use Russet Potatoes.   1 Potato will serve 2 people (halved and heaped).   I therefore bake one extra potato for every 2 potatoes that I’m using.

I like to use the oldest Cheddar that I can find.   It will make a difference.

Instructions

1. Preheat oven to 375° F (convection bake)
2. Rub Potatoes with Vegetable Oil and Salt to coat and place in oven for 50 minutes.   Check to ensure they are baked, flesh should be tender to a fork and skins should be crispy.
3. Remove from oven and let cool for about 10 minutes.
4. While cooling, chop 1 leek (white and light green parts).   I like to half the leek then cut those halves into half moon shaped pieces.
5. Sauté the leeks in melted butter in a pan, stirring frequently cover and simmer for 10 minutes.
6. Cut the baked potatoes in half and scoop our the flesh leaving a thick skin.
7. Place the scooped out skins on a baking sheet, brush with Olive oil and bake for 5 -7  minutes.
8. Meanwhile, mix the scooped our potato flesh, 35% cream, mustard, leeks, most of the cheddar and pepper until mashed and smooth in a large bowl.
9. Scoop this mixture into baked skins, heaping them up.
10. Cover with a small sprinkling of break crumbs (I use gluten free) and the remaining cheddar.
11. Place them back in the oven and bake for an additional 25 – 30 minutes @ 375°.