Ingredients
| 4 large | Floury potatoes, well scrubbed (Main) |
| 1 dash | Olive oil |
| 1 | Leek, white and pale green parts, shredded |
| 2 handfuls | Rainbow chard, shredded, or use silverbeet leaves |
| 1 tsp | Dijon mustard |
| 2 Tbsp | Cheddar cheese, grated, plus extra for topping |
Directions
- Heat the oven to 190C. Line a shallow roasting tray with baking paper.
- Pierce the potatoes once with a sharp knife. Rub each potato with oil and sprinkle with salt, placing on the tray as you go. Place in the oven and cook for 1-1 ¼ hours or until the potatoes are very tender.
- Meanwhile, heat a frying pan over a low heat. Add a dash of oil and the shredded leek and cook slowly until very soft, about 10 minutes. Add the chard or silverbeet and cook until wilted and tender, 2-3 minutes. Remove from the heat and stir through the mustard and 2 Tbsp cheese. Season with salt and freshly ground black pepper.
- Remove potatoes from the oven and leave to cool a little so you can cut a slice from the top of each one. Scoop out the flesh and place in a bowl. Crush a little with a fork. Add the leek mixture, then fill back into the potato skins. Top with the extra cheese and return to the oven until hot and the cheese has melted and is golden.