Cheesy Leek Baked Potato
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Cheesy Leek Baked Potatoes – Rarebit Style

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.
Prep Time25 mins
Cook Time2 hrs
Total Time2 hrs 25 mins
Course: lunch, Main Course
Cuisine: British
Keyword: cheese leek potato, rarebit potato, twice baked potato, welsh rarebit
Servings: 4 servings
Author: Jane Saunders

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 tsp English Mustard
  • 2 tsp 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 Potato Ricer
  • 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