Twice-baked potatoes with Jarlsberg®
Output: 4 servings
- 4 large baking potatoes
- olive oil
- 2 tbsp. butter
- 1 large leek, trimmed and sliced
- 2 C Jarlsberg®, in small dice
- ½ tsp. dried thyme
- 2 tbsp. heavy cream
- salt and pepper, to taste
Coat the potatoes in olive oil and a generous sprinkling of salt, then bake at 375º F for 40-60 minutes, or until very tender when pierced with a sharp knife. Cool the potatoes slightly, then cut a large oval into each top. Remove the oval and scoop the potato flesh into a bowl.
Sauté the leeks in the butter until soft, then mix them into the cooked potato flesh along with the Jarlsberg®, thyme, cream, salt and pepper. Stuff the potatoes with this mixture and bake for a further 15 minutes.