The classic baked potato gets an easy flavour upgrade with the mellow flavour of Jarlsberg and leeks. Great with roasts, meatloaf, and grilled meats.
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.