Preheat oven to 180c/350f/Gas 4. 1 For the Leek: Slice almost in half lengthways, and fan it out under a running tap to wash away any trapped dirt. Slice each half into four lengthways, and then into 1/4"/5mm slices. 2 After that, put the Boursin into a medium-sized bowl and cut the potatoes in half lengthways. 3 Protecting your hands with a cloth, scoop out the potato centres into the bowl containing the Boursin, add the milk or cream and season well with salt and freshly milled black pepper. 4 Quickly mash or whisk everything together, and pile the whole lot back into the potato skins. Scatter the leeks on top, followed by the Cheddar - pressing it down lightly with your hand. 5 Place on the baking sheet and bake in the oven for 20 minutes, or until the leeks are golden brown at the edges and the cheese is bubbling. Per serving: 239 Calories (kcal); trace Total Fat; (1% calories from fat); 6g Protein; 55g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (21g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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