Leek and Potato Boats

It’s St David’s Day again–time to celebrate all things Welsh, and time for a new recipe using leeks! This one can use virtually all leftover bits and bobs, or can be made fresh. Just add the necessary time to bake potatoes. Caerphilly cheese is also a Welsh speciality, so if you can get it in your area, do give it a try.Picture of baked leek and potato boat on a plate

Serves three


1 1/2 Cold leftover jacket (baked) potatoes
1-2 tablespoons Butter
1 cup Steamed chopped leeks
Dash Ginger powder
About an ounce Shredded smoked Caerphilly (or other Gouda type) cheese


  1. Preheat oven to 350F/180C/gas mark 4.
  2. Cut cold potatoes in half lengthways. Scoop out most of the potato, leaving only enough to help the skins hold a potato shape (your ‘boats’).
  3. Mash the potato insides and heat gently with butter.
  4. Stir in hot leeks and ginger.
  5. Divide the mixture between the three potato ‘boats’ and stuff gently.
  6. Top with shredded cheese.
  7. Bake until heated through and lightly browned, about 20 minutes.


I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Holidays, Leftovers, Recipes
10 comments on “Leek and Potato Boats
  1. Ann Davis says:

    This looks so tasty! Yummm!

    Liked by 1 person

  2. […] of cut up chunky strips, browned all over and covered with hot leftover port sauce (see above), leek and potato boats, cranberry […]


  3. Gale Wright says:

    Sounds delicious!

    Liked by 1 person

  4. Sounds lovely (and very Welsh!) So many recipes, so little time…

    Liked by 2 people

  5. Her says:

    This looks like a gorgeous little meal. I’m hoping for leeks in our next CSA share box so I can try it!

    Liked by 1 person

  6. Yum! This looks so good.

    Liked by 1 person

  7. I don’t think I’ve ever heard or tried Caerphilly cheese. Thanks for introducing me to something new! :o) This looks amazing (mouth watering)!!

    Liked by 1 person

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Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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