Leek Cheddar & Mustard Baked Potatoes

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.


  • 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.


  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°.
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