Baked Potatoes Stuffed with Leeks & Goats Cheese

This makes a satisfying  supper served with a cooked green vegetable (kale or spring cabbage are very good with it) and some chutney or pickle on the side.


For four people

  • 4 large potatoes
  • 1 large leek
  • 125 g goats cheese (fresh, semi soft or hard)
  • 4 tablespoons plain live yoghurt
  • 50g butter
  • Few sprigs parsley
  • salt and pepper if liked
  • Small amount of grated hard goats cheese


Heat oven to 200oC/gas mark 6

Wash and prick potatoes and put in oven to bake for an hour until soft but not collapsing. Take out but leave oven on.

Meanwhile wash leek and cut up finely,cut into four lengthwise then cut across the stem to give quite small pieces. Fry gently in butter for about 10 minutes until softened

Cut potatoes in half carefully and scoop out flesh into a large bowl. Hold with a teatowel to avoid burns!

Put skin halves back into baking dish and return to oven to crisp for 5-10 mins. Keep an eye on them they can easily burn.

Add cooked leek,yoghurt and finely chopped parsley and stir well.

Then add the cheese:

  • Soft cheese simply stir in
  • Semi soft cheese needs to be either grated if hard enough or chopped into small pieces if too soft to grate
  • Hard cheese grate and stir in

Add salt and pepper if liked at this stage and give a final stir. Add more yoghurt to soften the mix if it seems a little dry.

Pile the mixture into the crisped potato shells scatter a little grated cheese on top each potato half and put back into the oven for 10-15 mins to heat through