These Rarebit Style Cheesy Leek Baked Potatoes are ultimate comfort food. They are easy to make, full of punchy flavours and freezable.
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:
- fried leeks
- cheddar cheese
- butter
- mustard
- Worcestershire Sauce
- Egg yolks
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.
… 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.
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.
📖 Recipe
Cheesy Leek Baked Potatoes – Rarebit Style
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
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…
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.
Kristen Chidsey
Like you, these are a childhood favorite for me. Love the leek addition.
Jane Saunders
Thanks Kristen. Enjoy the grown up twist.
Tara
Love rarebit! This topping sounds absolutely perfect for potatoes. Such wonderful flavors and all that cheese!
Jane Saunders
Thanks Tara.
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.
Jane Saunders
I like the way your mind is working. I might have to try that next time.
Sarah
Love the flavors in this – what a creative way to add leeks to a meals!
Jane Saunders
Thanks Sarah – I like being sneaky when it comes to veggies.
Pretty
I love jacket potato too and love this recipe! This is going to be my lunch next week! Thanks for the recipe!
Jane Saunders
Thanks Pretty.