Best 3 Leek Herb Stuffed Jackets Recipes

If you're looking for a flavorful and hearty vegetarian meal, look no further than leek herb stuffed jackets. This classic dish is made with tender potatoes, creamy cheese, and a savory filling of leeks, herbs, and spices. Whether you're a seasoned cook or a beginner in the kitchen, this step-by-step guide will help you create a delicious and unforgettable leek herb stuffed jacket that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

LEEK & HERB STUFFED JACKETS

Leek & herb stuffed jackets image

Bored of the usual baked potato fillings? These are started off in the microwave to speed things up, then baked with a creamy leek mixture

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 35m

Number Of Ingredients 5

Ingredients

2 leeks , sliced
4 baking potatoes , pricked with a fork
150g tub garlic and herb soft cheese
1 egg , beaten
small handful parsley

Steps:

Heat oven to 220C/fan 200C/gas 7. Place the leeks in a microwaveable bowl with a splash of water, then microwave for 3 mins on High. Set aside. Microwave the potatoes for 10-15 mins on High, turning halfway through cooking. Leave until cool enough to handle, then cut in half lengthways and carefully scoop out the middle into the bowl with the leeks, keeping the potato skin intact.
Mash the leek and potato with the soft cheese, egg and parsley, then spoon back into the potato skins. Place on a baking sheet, then bake for 15 mins until the filling is golden brown and piping hot, and the skins have crisped up. Delicious served with a tomato and baby leaf salad.

Nutrition Facts : Calories 338 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Protein 10 grams protein, Sodium 0.47 milligram of sodium

VEGGIE STUFFED TWICE BAKED POTATO BOATS

Veggie Stuffed Twice Baked Potato Boats image

A yummy recipe from Cat Cora, iron chef on the Food network. I changed the recipe around a little to please me. You can use vegetables that work for you, such as leftovers!

Provided by Sharon123

Categories Potato

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 well-cleaned potatoes
2 tablespoons butter (or olive oil)
1/4 cup grated low-fat sharp cheddar cheese
1/4 cup grated parmesan cheese
1 teaspoon Italian herb seasoning
1/2 cup frozen broccoli florets
1/2 cup shelled frozen peas, thawed
1/2 cup sliced frozen carrots, thawed
1/2 cup chopped tomato
2 tablespoons chopped black olives (or geen or kalamata)
kosher salt
fresh ground black pepper
2 slices Morningstar Farms veggie bacon strips, cooked until crispy and crumbled

Steps:

Preheat oven to 350°.
Bake the potatoes for 1 hour. Remove and let cool until able to handle. Cut each in half and scoop out the insides to create the "boats.".
In a large bowl, mix the insides of the potatoes with the butter or olive oil, grated cheeses and herbs, and stir until combined. Stir in all veggies, season to taste with salt and pepper and scoop mixture back into each potato half.
Place back into the oven and cook for about 10 minutes, or until cheese is fully melted.
Top with crumbled veggie bacon(along with salsa if desired), or enjoy straight from oven, serving 2 potato boats per person.

OVERSTUFFED HERB OMELET

Overstuffed Herb Omelet image

Loaded with almost 2 cups of freshly chopped herbs, this overstuffed breakfast omelet is lovely for breakfast or brunch. Garnish with crumbled feta or goat cheese.

Provided by Kaleb

Categories Omelets

Time 55m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 ½ cups thinly sliced leeks
2 cloves garlic, minced
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon ground turmeric
¾ teaspoon kosher salt, divided
7 large eggs
1 teaspoon baking powder
½ cup chopped fresh Italian parsley
⅓ cup chopped fresh cilantro
3 tablespoons chopped fresh dill
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons butter

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Heat oil in an 8-inch oven-safe skillet. Add leeks; cook until softened and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in pepper, cumin, turmeric, and 1/4 teaspoon salt and cook until fragrant, about 1 minute. Remove from the heat.
Whisk eggs in a large bowl. Whisk in baking powder and remaining 1/2 teaspoon salt until combined. Fold in leek mixture, parsley, cilantro, dill, lemon juice, and lemon zest.
Add butter to the skillet and transfer to the preheated oven. Heat until melted, about 3 minutes.
Remove skillet and swirl so butter evenly coats it. Add egg mixture. (Do not stir.)
Return to the oven and bake until edges are set and middle is still slightly moist, 15 to 18 minutes.
Let cool in the skillet for 10 minutes before cutting into 8 slices.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 8.2 g, Cholesterol 340.8 mg, Fat 18.1 g, Fiber 1.3 g, Protein 12.2 g, SaturatedFat 6.9 g, Sodium 660.7 mg

Tips:

To ensure the potatoes are cooked evenly, prick them with a fork before baking.
For crispier skins, rub the potatoes with olive oil or melted butter before baking.
To prevent the potato skins from becoming tough, do not overcook them. The potatoes are done when they are tender when pierced with a fork.
To make the filling, start by sautéing the leeks in butter until they are softened. Then, add the herbs, salt, and pepper and cook for a few more minutes.
To stuff the potatoes, make a slit in the top of each potato and spoon in the filling. Then, top with cheese and bake until the cheese is melted and bubbly.
Serve the potatoes immediately, garnished with fresh herbs.

Conclusion:

Leek and herb stuffed jackets are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover mashed potatoes. With a few simple ingredients, you can create a satisfying and flavorful meal that the whole family will enjoy.