*Timing Tip: Poke your potatoes all over with a fork and bake them in a 450 degree oven for 40-50 minutes. Prepare your leeks, and then, when you have about 20 minutes left, begin to cook your filling.
You will need:
2 large baking potatoes
1 lb. of leeks
1 1/2 tablespoons butter
2 sprigs fresh thyme
1/2 cup chicken stock
1/4 cup half and half
1 pinch ground nutmeg
salt/pepper to taste
First, you need to prep your leeks. There are multiple methods for doing this. This works best for me. Remove all the tough outer leaves, and cut off the furry root end. Like this.
I thinly slice my leeks before I clean them. Don't slice them all the way to the end. Stop when you have more leaf than root.
Then, I put the slices into a colander; run them under water, and separate them into rings. This will help wash away the grit.
Time to start cooking. Melt butter in a nonstick skillet on mediumhigh heat. Add leeks and saute' 3 minutes, until slightly tender.
Add chicken stock; boil for 5 minutes; reduce to a simmer, and cover for 5-8 minutes. At this point, your leeks should be soft.
Stir in half and half, nutmeg, and season to taste. Congratulate your self, you have cooked up some creamed leeks. You could serve these without the potato as a side dish (YUM!). OR...
Slice open your potato (cut an X in the top and squeeze the sides); top with half the leeks, and garnish with crumbled bacon. Is your mouth watering?