24 Dec Leek Cheddar & Mustard Baked Potatoes

[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)

10 Dec Mashed Potato Casserole (Jaffray)

[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="3274"][/vc_column][vc_column width="1/3"][vc_column_text]Prep Time: 15 minutes, cook time 25 minutes, bake time 30 +/- mintues.[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Cooking Time 30 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]This was a dish served to us by friends Bruce and Lorraine.   This was a Jaffray family favourite passed down from Bruce's mom.[/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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• 9 large potatos (I prefer white vs. russett)
• 1 Pkg Cream Cheese
• 1 Cup Sour Cream
• 2 tsp onion powder
• 1 tsp salt
• 1/4 tsp white pepper
• 2 Tbsp Butter