Best 3 Leek Herb Stuffed Jackets Recipes
Looking for a hearty and flavorful vegetarian dish that's perfect for a cozy meal? Look no further than leek-herb stuffed jackets! This classic recipe features tender baked potatoes filled with a savory mixture of leeks, herbs, and cheese. It's a versatile dish that can be customized to your liking with different herbs and vegetables. Whether you're a vegetarian or just looking for a meatless meal, leek-herb stuffed jackets are sure to satisfy. And with our collection of recipes, you'll find variations to suit every taste, from classic to creamy to cheesy. So grab your potatoes and let's get cooking!
Let's cook with our recipes!
LEEK & HERB STUFFED JACKETS
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
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
LEEK AND HERB STUFFED CHICKEN
You're likely to find a lot of herb stuffed chicken breast recipes out there, but this chicken leek recipe is totally unique. It makes great use of leeks, an aromatic that's uncommon on the dinner table, but easy to find. -Shirley Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small skillet, saute leeks in oil until almost tender. Add the rosemary, thyme, salt and pepper; saute 1 minute longer. Remove from the heat; cool., Flatten each chicken breast half to 1/4-in. thickness; top with leek mixture. Roll up and secure with toothpicks. , In a small shallow bowl, combine the pecans, bread crumbs, rosemary, thyme, salt and pepper. Brush mustard over chicken, then coat with pecan mixture. Place seam side down in a greased 11x7-in. baking dish. Drizzle with oil. , Bake, uncovered, at 375° for 35-40 minutes or until the chicken is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 333 calories, Fat 15g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 929mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
STUFFING WITH MUSHROOMS, LEEKS AND BACON
Discord swarms around the issue of stuffing. Should it be cooked in the bird or baked alongside, as dressing? White or corn bread? Firm enough to slice or soft as pudding? Call this recipe the peacemaker, because it's adaptable enough to make everyone happy. You can use white or corn bread (and gluten-free corn bread works perfectly). The mushrooms allow vegetarians to nix the bacon without sacrificing all the flavor. We advocate baking it separately (which technically makes it dressing), but if you want to stuff the turkey, you can do that, too.
Provided by Melissa Clark
Categories dinner, stuffing and dressing, side dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 250 degrees. Butter a 9-by-13-inch baking pan. Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
- In a large skillet over medium-high heat, cook the bacon strips until crisp. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
- Spoon the mushroom mixture over the dried bread. Stir in stock. If using white bread, stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
- Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 574 milligrams, Sugar 7 grams, TransFat 0 grams
Tips:
- Choose the right potatoes: For this recipe, it's best to use large, firm potatoes that will hold their shape well during baking. Good options include Russet, Idaho, or Yukon Gold potatoes.
- Bake the potatoes until they are tender but not mushy: The ideal baking time will depend on the size of your potatoes, but it will generally be around 45-60 minutes. You can check if the potatoes are done by inserting a fork or knife into the center; it should go in easily.
- Be careful when scooping out the potato flesh: Use a spoon to carefully scoop out the potato flesh, leaving a 1/4-inch border around the edges. Be sure not to puncture the potato skin.
- Season the potato flesh generously: Before stuffing the potatoes, season the potato flesh with salt, pepper, and any other desired seasonings. This will help to enhance the flavor of the potatoes.
- Don't overstuff the potatoes: When stuffing the potatoes, be sure not to overstuff them, as this can cause the potatoes to burst open during baking. Fill the potatoes no more than 3/4 full.
- Use a variety of fillings: This recipe is a great way to use up leftover vegetables, herbs, and cheese. You can also add cooked meat or fish to the filling for a more substantial meal.
- Top the potatoes with cheese: Before baking, top the stuffed potatoes with grated cheese. This will help to create a golden brown crust and add extra flavor to the potatoes.
- Serve the potatoes immediately: Once the potatoes are baked, serve them immediately while they are still hot and crispy.
Conclusion:
Leek and herb stuffed jackets are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own preferences. With a variety of fillings to choose from, you can create a unique and satisfying meal every time. So next time you're looking for a quick and easy meal, give leek and herb stuffed jackets a try.
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