Baked Potato Topped With Leek And Cheese – a delicious recipe with potatoes, mozzarella cheese, butter, cream cheese, leek, Olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven at 200u00b0C. Wash the potatoes and make little holes on the skin. Spread olive oil all around and a bit of salt.
2
Bake for about 90 minutes. You don't have to use a tray. The holes will avoid the potato to explode (I mean it!) and the even heat will bake it more quickly. The peel will become crunchy and the middle, quite soft.
3
While the potatoes bake, chop or grate the cheese and prepare the leek. Remove the tougher, darker leaves. Wash well, with the leaves down, letting lots of water all around, to remove all the dirt. Chop into thin slices and cook on a skillet with a bit of olive oil and salt. Let it cook for a while, stirring often. Remove from the fire when each slice is soft. Set aside.
4
Take the potatoes out of the oven carefully and put them on a tray. Cut each of them in half and remove part of the flesh from the middle. I used this to make another dish.
5
Add a little butter and a spoon of cream cheese to each half. Cover with the mozzarella and the leek. Bake for another 15 minutes, until the cheese has melted. Serve hot!
194
kcal
Calories
13
g
Fat
10
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 potatoes, 1 cup mozzarella cheese - shredded or cut into cubes, 1 tablespoon butter, 4 tablespoons cream cheese, and more.
Yes, Baked Potato Topped With Leek And Cheese falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
