Author: Ken Alger

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="2/3"][image_slider_no_space height="400" navigation_style="light" highlight_active_image="yes" images="3103,3104,3105"][/vc_column][vc_column width="1/3"][vc_column_text]Prep Time: 15 minutes[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Cooking Time 50 minutes[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Serving: 4[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_empty_space height="20px"][vc_column_text]

A Word From The Cook

[/vc_column_text][vc_column_text]Loaded and Double Baked - thank you John Reid for sharing this one with us from the Guardian.[/vc_column_text][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="70px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/2"][vc_column_text]

Ingredients

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  • 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)