This is a quick, tasty, easy recipe. My favourite filling for a jacket potato.
Heat oven to 220C/fan 200C/gas 7.
Wash and pierce potatoes with fork.
Microwave for 10-15 mins until cooked.
Slice leeks and soften them with butter in a saucepan, then stir in the Philadelphia.
Allow potatoes to cool enough so you can carefully halve them and scoop out the inside leaving the skins intact.
Mix the scooped out potato and leeks together, season to taste if needed. Then carefully load the potato skins back up with the potato and leek mixture.
Place potatoes on a baking tray and cook in the oven for 15 mins until golden brown, heated through and the skins lovely and crisp.
Grate some mature cheddar cheese on top for extra cheesiness. Yum!
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