Friday, 7 April 2017

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.


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