Gluten Free, Vegetarian
4 large potatoes
1 garlic clove
½ cup grated cheddar
¼ cup grated Parmesan
salt & pepper
Scrub the potatoes and place on a baking tray. Prick them a couple of times and drizzle with a little oil.
Bake in the oven for approximately 1 hour, or until the potatoes are cooked through. Remove from the oven and allow them to cool.
In the meantime heat a little oil in a pan and add the sliced leeks and chopped garlic. Sauté on a low heat until the leeks are soft, making sure not to brown them.
When the potatoes are cool enough to handle, slice off the top and scoop out the flesh. Mix this into the cooked leeks along with the cheeses and season to taste with salt and pepper. Divide the leek and potato mixture into four and re-stuff the potatoes, packing the mixture in tightly.
Place the potatoes back on the oven tray and in the oven to reheat, approximately 30 minutes.
Serve with a dollop of sour cream.