Jacket potatoes with taleggio and leeks
- Gluten Free
- Vegetarian
- Difficulty: Easy
- Prep time: 60 min
- Cook time: 45 min
- Makes: 4
PRESENTATION
Jacket potatoes—super tasty—are a classic English dish, usually loaded with cheddar and bacon. But hey, this version is different. And we’re talking taleggio cheese and leeks. If you're after something comforting and savory with a twist, you’ll love this. Really. Instead of just tossing your baked potatoes on a barbecue, you wrap them snug and let them bake in the oven. Keeps them soft and moist. Seriously cozy. Once they’re baked, fill them with creamy taleggio and sweet leeks. It’s a combo, right? The cheese is strong, but it pairs nicely with the leeks, giving these stuffed potatoes a special flair. Way better than basic potato and leek recipes. Your friends and family—no question—will be surprised by these vegetarian stuffed potatoes.
The taleggio melts into this rich, almost gooey texture. Every forkful is melty and cheesy, not your typical cheesy baked potatoes. And look, while jacket potatoes are often a side dish, this version can really steal the show. Baking them ensures the skins get a bit crispy, while the insides stay tender. Best of both worlds. So here's the deal, whether it’s for a cozy night in or when you’re craving comfort food, this dish fits right in. A cool way to surprise guests, for sure. Perfect when you want a meal that's filling but also a conversation starter. So, next time you’re hosting, serve these potatoes. Watch them disappear—they're really really good. Everyone loves a dish with a little something extra inside!
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- INGREDIENTS
- Potatoes 4 - yellow (250 g each)
- Leeks 4 ½ cups (400 g)
- Taleggio cheese 10.5 oz (300 g)
- Thyme to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Jacket potatoes with taleggio and leeks
To prepare the jacket potatoes with Taleggio and leeks, start with the potatoes. Wash them well and dry them. Stack 2 sheets of aluminum foil and place one of the potatoes on top 1. Wrap it in the foil to form a packet 2. Repeat the same operation for the other potatoes and place them on a baking sheet 3. Bake in a preheated static oven at 464°F for 30 minutes; to facilitate cooking, you can place a tray with a little water at the bottom of the oven.
Meanwhile, take care of the leek. Remove the darker part, the one with the roots, and the outer layer by cutting it with a small knife 4, then cut it into thin slices 5. Pour a drizzle of oil into a pan and add the leek 6.
Season with salt 7, pepper, and cook over medium heat until well stewed 8. If it dries out too much, add a little water. It will take about 10 minutes, then set it aside. As soon as the potatoes are cooked, remove them from the oven 9.
Remove the aluminum foil and prick them with a toothpick to make sure they are soft. Now with a knife, cut off the top cap lengthwise 10. Scoop out the fuller part with a spoon 11, without scooping too much around the edges 12.
Place the hollowed potatoes on a baking sheet 13. Collect the inside of the potatoes in a bowl and season with salt, pepper, and oil 14. Add the stewed leeks 15.
Add a good portion of the Taleggio, removing the outer rind and breaking it into pieces with your hands 16. Salt, pepper, and oil the hollowed potatoes 17, then stuff them with the filling just prepared 18.
Break the remaining Taleggio on top 19 and bake in a preheated static oven at 482°F in grill mode for about 5 minutes, until the cheese is completely melted. Remove from oven, garnish with thyme 20, and serve your jacket potatoes with Taleggio and leeks hot 21!