Creamy Leek Filled Jacket Potatoes
- ⏰ Prep: 10 minutes
- 🧑🍳 Cook: 1-1 ½ hours
- 🍽️ Serves 4
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
- Preheat the oven to 200oC, gas mark 6.
- Place the potatoes in the oven and cook for 1-1½ hours or until tender.
- Cool slightly before halving. Then, scoop out the flesh from the centre, leaving a 1cm border around the edge and place in a bowl.
- 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 until combined.
- Spoon back into the potato shells and serve.
Cooking tip:
Great served with a green salad. Try precooking the potatoes in advance or in the microwave to save time.
Each serving contains
-
Fat
8.9g
13% -
Saturates
3.9g
20% -
Sugars
5.1g
6% -
Salt
0.09g
2%
of your guideline daily amount
LoSalt®
About us
Family owned and produced in Scotland, LoSalt® is on a mission to help the consumer “Season with Sense™”. Globally available, LoSalt® is the healthier alternative for seasoning, cooking and baking delivering 66% less sodium than regular table, sea and rock salts, without compromising on flavour.
