COOKING WITH LOSALT

Creamy Leek Filled Jacket Potatoes

Prep:10 minutes

Serves:Serves 4

Cook:1-1.5 hours

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.

NUTRITION