| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 492 |
| Fat | 28.7g |
| Saturates | 7.8g |
| Protein | 7.1g |
| Carbs | 57.7g |
| Sugars | 13.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Using a fork, pierce the potatoes all over. Working in batches of two, place the potatoes on a microwave-safe plate and microwave on full for 10-15 minutes, turning over halfway, until tender. Set aside to cool slightly.
Finely slice the leek. Grate the Cheddar. Roughly chop the peppadews.
Carefully scoop the insides out of the potatoes, being careful not to break the jackets. Place the flesh in a large bowl along with the leek, half the Cheddar, peppadews and cream cheese. Mix to combine.
Place the jackets in a roasting dish. Stuff each jacket with the filling and sprinkle the remaining Cheddar over the filling.
Place in the oven to bake for a further 5-10 minutes or until the cheese has browned.
Serve topped with microgreens and finely sliced spring onion.
