Cabbage & Leek Potato Skins

Ingredients:

8/9 medium jacket potatoes, pre-cooked & cooled

1 large leek, sliced

several large Savoy cabbage leaves, chopped finely

handful of grated cheese

2 eggs, beaten

olive oil

Method:

1. Preheat oven to 180C.
2. Halve the jacket potatoes & spoon out the potato insides into a bowl, leaving the skins intact.
3. Gently heat the oil in a pan, add the cabbage & leek to cook gently, stirring constantly.
4. Once the cabbage & leek have softened mix in with the potato.
5. Add the grated cheese & beaten eggs and mix well.
6. Spoon the filling back into the potato skins.
7. Place on a baking tray & bake for 30-40 mins until golden brown.

Great hot or cold for a buffet.