Twice-baked Potatoes with Leeks and Cheese

Ingredients

• 2 large baking potatoes
• 1 medium leek
• 1 tbsp pumpkin seeds
• 80g cream cheese with garlic
• 1 tbsp semi-skimmed milk
• Pinch of ground black pepper
• 40g mature Chedder cheese coarsely grated

Method

1. Preheat the oven to 180°C/gas mark 6 and bake the potatoes until cooked through, approximately 45 – 60 minutes.
2. When the potatoes are nearly finished baking, prepare the leek by slicing it almost in half lengthways, then fan it out under a running tap to wash away any trapped dirt. Slice each half into four lengthways, then cut into 5mm slices.
3. Blanch the leek by plunging into a medium-sized pan of boiling water for one minute. Drain and set aside.
4. Toast the pumpkin seeds in a dry pan over a low heat for a couple of minutes, watching them carefully so that they do not burn. Set aside.
5. Once the potatoes have finished baking, cut them in half lengthways, scoop out the flesh into a large bowl, and retain the potato skins for later.
6. Add the cream cheese and milk to the bowl with the potato flesh, season with black pepper, and mix together with a fork.
7. Fill each of the four potato skins with the potato and cheese mixture, then top first with the leeks, followed by the grated Cheddar cheese.
8. Place the potatoes on a baking tray and return to the oven for 20 minutes or until golden brown.
9. Sprinkle the potatoes with pumpkin seeds and serve.