Twice-baked Potatoes with Leeks and Cheese

Ingredients

• 2 large baking potatoes
• 1 medium leek, cut in half lengthways, then sliced into half moons
• 1 tbsp pumpkin seeds
• 80g cream cheese with garlic or onion
• 1 tbsp semi-skimmed milk
• A pinch of ground black pepper
• 40g vegetarian mature Cheddar cheese, coarsely grated

Method

1. Preheat the oven to 180°C / fan 160°C / gas 6.
2. Bake the potatoes for approximately 45 – 60 minutes, until cooked through.
3. Meanwhile, cook the leek: Bring a saucepan of water to the boil on a medium-high heat. Add the sliced leek and blanch for 1 minute. Remove the leek from the pan and set aside to drain.
4. In a dry frying pan, toast the pumpkin seeds over a low heat for a couple of minutes to toast, 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.