COOKING WITH LOSALT

Creamy Leek Filled Jacket Potatoes

Prep:10 minutes

Cook:1-1.5 hours

Serves:4

Great served with a green salad. Try precooking the potatoes in advance or in the microwave to save time.

INGREDIENTS

4 large baking potatoes (800g)
15g unsalted butter
1 tbsp olive oil
1 large leek, sliced (300g)
25g light cream cheese
2 tbsp soured cream
1 tsp LoSalt

METHOD

1. Preheat the oven to 200oC, gas mark 6.

2. Place the potatoes in the oven and cook for 1-1½ hours or until tender. Cool slightly before halving. Scoop out the flesh from the centre, leaving a 1cm border around the edge and place in a bowl.

3. Meanwhile, melt the butter in a large frying pan with the oil and fry the leek for 4-5 minutes until softened. Stir into the reserved potato with the cream cheese, soured cream, LoSalt and black pepper, mixing well to combine. Spoon back into the potato shells and serve.