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Cheesy Leek Baked Potatoes – Rarebit Style

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These Rarebit Style Cheesy Leek Baked Potatoes are ultimate comfort food. They are easy to make, full of punchy flavours and freezable.

Cheesy Leek Baked Potato halves on a plate with salad.

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We’re only just edging towards spring, so I’m not feeling too guilty about posting a cheesy, buttery, substantial midday meal today.

Since childhood I’ve always been a big, big, fan of jacket potatoes. Especially when they come laden with butter and cheese. And I do mean laden. That may not be the healthiest option to top an innocent jacket spud with, but – in my mildly obsessed opinion – it’s the best way to go.

These Cheesy Leek Baked Potatoes are really just that humble lunch made ever so slightly more fancy. Loosely based on Welsh Rarebit (Hi mustard. Hi Worcestershire sauce.), these twice baked potatoes are definitely worth the extra effort.

I’ve scooped and mashed the flesh from the potatoes using a potato ricer. Then I’ve added a few juicy extras:

Although the addition of egg yolk to mashed potatoes is typically associated with Duchess Potatoes, I liked the sound of creating wonderfully rich and creamy mash for these twice baked potatoes. So I plopped a couple of yolks in for good measure.

All that’s left to do is pile this hearty fix back into the skins, scatter a little extra cheese on top and bake.

Four halves of stuffed potatoes in a baking tin ready to cook.

… Then wait patiently for them to cook and cool slightly before diving into silky, creamy, cheesy potato heaven with a slightly tangy kick from the Worcestershire Sauce and mustard.

Four halves of Cheesy Leek Baked Potatoes just cooked.

These Cheesy Leek Baked Potatoes are great to make in advance and have on standby. They not only store well in the fridge prior to the second bake but they can also be frozen. I like having comfort food like this in my freezer… lying in wait.

Cheesy Leek Baked Potatoes on a plate with salad.

More Tasty Lunch Options:

Cheesy Leek Baked Potato

Cheesy Leek Baked Potatoes – Rarebit Style

Jane Coupland
If you're vegetarian don't be put off by the Worcestershire Sauce in this recipe. The original Worcestershire Sauce does contain anchovies, but there are numerous brands these days offering up a vegan alternative (Biona, Annie's Naturals…). Or you could make your own – try
this enticing recipe from the Viet Vegan.
4 from 2 votes
Print Pin Rate
Course: lunch, Main Course
Cuisine: British
Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 4 servings

Ingredients

  • 4 Medium baking potatoes (about 175g/ 6oz each)
  • 225 g/ 8oz Leeks (outer skin removed and trimmed)
  • 25 g/ 1oz Butter
  • 225 g/ 8oz Strong (sharp) cheddar cheese – grated
  • 1 teaspoon English Mustard
  • 2 teaspoon Worcestershire Sauce
  • Salt & Pepper
  • 2 Egg yolks

Instructions

  • Prick the potato skins in several places and bake for approx 1 hour 45 minutes at 180C/ 350F/ GM4 (until soft all the way through when poked with a sharp knife)
  • Remove from the oven and turn the heat up to 200C/ 400F/ GM6
  • Melt the butter in a large saucepan, slice the leeks thinly, add to the pan and cook over a low-medium heat for 5-10 minutes until soft. Stir frequently to prevent browning. Remove from the heat
  • Cut the potatoes in half, scoop out the flesh and mash until smooth – I used a
  • Add to the leeks along with the mustard, Worcestershire Sauce, and egg yolks
  • Also add the cheddar – reserving a handful to sprinkle over the potatoes prior to baking
  • Mix all ingredients together until fully incorporated. Taste and add salt & pepper as desired
  • Divide the mashed potato mix between the potato skins, scatter the remaining cheese on top and bake for 20 minutes until golden
  • Alternatively, let cool completely and store in the fridge until required then bake for 25-30 minutes.
  • See notes for freezing

Notes

These potatoes can be frozen. Let cool completely, then wrap each half individually in foil (minus the scattering of cheese). Label and freeze until required. Preheat your oven to 220C/ 425F/ GM7. Unwrap the potatoes , place on a baking sheet, cover with foil and bake for 40 minutes. Remove the foil, scatter with cheese and bake for a further 20 minutes. Alternatively, defrost completely, scatter with cheese and bake for 25-30 minutes at 200C/ 400F/ GM6
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  1. Cheryl

    4 stars

    Reply

  2. Joanne Higginson

    These look delish. Any alternative suggestion for worcestershire sauce? It’s not veggie and I’ve yet to find the veggie version that apparently exists…

    Reply

    • Jane Saunders

      Great question. There are several options – you could source a bottle of Biona Vegetarian Worcester Sauce (Amazon) or from Holland and Barratt (cheaper). Although it’s quite expensive, it’s worth remembering that the bottle will last quite some time. Alternatively, there are numerous recipes out there to make your own – like this one: https://thevietvegan.com/vegan-worcestershire-sauce/.

      Just off to update my recipe with this key information now – thankyou.

      Reply

  3. Kristen Chidsey

    Like you, these are a childhood favorite for me. Love the leek addition.

    Reply

    • Jane Saunders

      Thanks Kristen. Enjoy the grown up twist.

      Reply

  4. Tara

    Love rarebit! This topping sounds absolutely perfect for potatoes. Such wonderful flavors and all that cheese!

    Reply

    • Jane Saunders

      Thanks Tara.

      Reply

  5. Helene D'Souza

    oh wow with cheddar and Worcestershire sauce. I can imagine how the flavors intermingle and I am drooling at the thought of your hot potatoes. I think that would go great with some raw smoked salmon and hollandaise sauce.

    Reply

    • Jane Saunders

      I like the way your mind is working. I might have to try that next time.

      Reply

  6. Sarah

    Love the flavors in this – what a creative way to add leeks to a meals!

    Reply

    • Jane Saunders

      Thanks Sarah – I like being sneaky when it comes to veggies.

      Reply

  7. Pretty

    I love jacket potato too and love this recipe! This is going to be my lunch next week! Thanks for the recipe!

    Reply

    • Jane Saunders

      Thanks Pretty.

      Reply