NOTE: Increase or decrease the amount of ingredients depending on how many potatoes you wish to make; the amounts listed below are rough guidelines and completely flexible.
2 large baking potatoes
bacon - 1 pkg. thinly sliced or less for thick slices
4 cloves garlic, finely chopped
leek, ~ 1/2 of the white section, finely chopped
milk
blue cheese, sliced
sea salt
Wash potatoes and pierce skins with a sharp knife. Using a baking sheet, create a bed of sea salt and lay moistened potatoes on salt. Bake in oven for 1 hour at 400°F (205°C) - baking time will vary depending on the size of the potatoes used.
Shortly before potatoes are fully baked, chop or tear the bacon into small pieces and fry until crisp. Sponge off excess grease using paper towel and fry the garlic and leek in some of the bacon grease. Set aside. Mix together the cream cheese with enough milk to thin the mixture into a creamy sauce consistency. Set aside.
Remove potatoes from oven and slice in half length-ways. Using a large spoon, scoop out potato meat, leaving approximately 1cm of potato around the outer rim so as to prevent shell from ripping. Put removed potato into a large bowl and mash (use a fork or potato hand masher for chunky texture or an electric mixer for finely whipped mash).
Add the bacon, garlic and leek mixture and the cream cheese and milk mixture plus some extra sea salt to the mash; mix together well - you may need to add another dash of milk to smooth out the consistency. Spoon mash mixture back into the potato shells and top with thick slices of blue cheese.
Switch oven over to top-down heating or broil setting and return stuffed potato shells to oven for another 15-20 mins. or until golden brown and crisp. Remove from oven and allow to cool 5-10 mins. before serving (stuffing will be hot!).
2 large baking potatoes
bacon - 1 pkg. thinly sliced or less for thick slices
4 cloves garlic, finely chopped
leek, ~ 1/2 of the white section, finely chopped
milk
blue cheese, sliced
sea salt
Wash potatoes and pierce skins with a sharp knife. Using a baking sheet, create a bed of sea salt and lay moistened potatoes on salt. Bake in oven for 1 hour at 400°F (205°C) - baking time will vary depending on the size of the potatoes used.
Shortly before potatoes are fully baked, chop or tear the bacon into small pieces and fry until crisp. Sponge off excess grease using paper towel and fry the garlic and leek in some of the bacon grease. Set aside. Mix together the cream cheese with enough milk to thin the mixture into a creamy sauce consistency. Set aside.
Remove potatoes from oven and slice in half length-ways. Using a large spoon, scoop out potato meat, leaving approximately 1cm of potato around the outer rim so as to prevent shell from ripping. Put removed potato into a large bowl and mash (use a fork or potato hand masher for chunky texture or an electric mixer for finely whipped mash).
Add the bacon, garlic and leek mixture and the cream cheese and milk mixture plus some extra sea salt to the mash; mix together well - you may need to add another dash of milk to smooth out the consistency. Spoon mash mixture back into the potato shells and top with thick slices of blue cheese.
Switch oven over to top-down heating or broil setting and return stuffed potato shells to oven for another 15-20 mins. or until golden brown and crisp. Remove from oven and allow to cool 5-10 mins. before serving (stuffing will be hot!).