Stuffed Potatoes with guanciale and leeks

  • 6 baker potatoes
  • 6 rashers guanciale
  • 1 leek, split and washed
  • 25g butter
  • 100ml double cream
  • 100g mature grated cheddar

Bake the potatoes then top off the ends.

Cut in half and scoop out the middle flesh and place in a bowl.

Fry the guanciale in a dry pan and when golden and crisp add the butter and leeks. Cook until the leeks are soft.

Add the cream and bring to the boil.

Mix into the potatoes with half the cheese.

Spoon into the potatoes and top with the remaining cheese.

Place on a baking tray in a 200oc oven and bake until golden and hot.

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