These Rarebit Style Cheesy Leek Baked Potatoes are ultimate comfort food. They are easy to make, full of punchy flavours and freezable.
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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:
- fried leeks
- cheddar cheese
- 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.
More Tasty Lunch Options:
- Salmon & Rice Bowls
- Cheese Savoury Sandwich
- Beet Hummus Roasted Chickpea Avocado Sandwich (vegan)
- Potato Tarts with Brie
Cheesy Leek Baked Potatoes – Rarebit Style
- 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 tsp English Mustard
- 2 tsp Worcestershire Sauce
- Salt & Pepper
- 2 Egg yolks
- 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