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How to make it

  • Start by preheating your oven while you wash the potatoes. After washed, wrap the potatoes individually on foil. Pop them into an 200°C oven for about an hour. ** cooking time here depends on the size and variety of the potatoes **
  • Let the potatoes rest in the foil for about 15 min. Then carefully cut them lengthwise and scoop out all the wonderful potato meat leaving the skins intact.
  • In a sautéing pan or wok cook the leek in olive oil, add the mushrooms and stir continuously until soft. Season with salt and pepper and the smoked paprika. I used truffle salt for this because I am addicted to it, but please feel free to use any kind of salt you like.
  • Then pour the leek/mushroom sauté over the scooped potatoes and mash together. It shouldn't need any additional liquids since the leeks and mushrooms are pretty moist. However, in case you need to add something extra I would recommend creme fraiche. Please note that adding stock, cream or creme fraiche at this point also depends on the variety of potato you've chosen for this recipe.
  • This moment is when you can add cooked bacon bits if you want to make these potatoes even more decadent (I skipped the bacon this time, but it's totally worth it!)
  • Scoop the potato/leek/mushroom mix back onto the potato skins and cover with cheese.
  • Put the potatoes back to the oven for about 20 min or until the cheese has melted.
  • Ready to be devoured :)
Potatoes before cheese   Close

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