New Make/Bake 25 - Creamy Chicken and Leek Spuds

After a hectic weekend, including a Saturday spent on a beginners cake decorating course (where I learnt lots of new tips and tricks) I fancied a quick and easy dinner but nothing too fatty.

I'd spotted a recipe on the BBC Good Food site a few weeks ago which I'd bookmarked to try, Creamy Chicken and Leeks.

I do enjoy a jacket potato, typically with beans and cheese, Mince or tuna and sweetcorn or if I'm feeling posh Brie and Bacon.The one thing I don't like is how long they take to cook as I'm not really known for my patience and I don't like microwaved potatoes as they always seem to be soggy. So I make my jacket potatoes the cheats way! I microwave the potatoes until they are soft (usually about 5-10 minutes depending on the size of the potato) and then I stick them with a skewer, drizzle with with a bit of olive oil and then bake them in a hot oven for about 20 minutes (turning once, halfway through). And voila, perfect jacket potatoes, fluffy insides and a lovely crispy outside.

The Recipe was really simple and easy. Typically with me being me, I did add a few extras: a squirt of honey, and a sprinkling of grated cheese.

M's verdict was that it was delicious (lots of meat and leek is always bound to keep him happy to be fair) and has to be made again soon. I thought it was yummy, very creamy and tasted like it was bound to be full of calories but was actually rather healthy (I used half fat cheese and Crème Friache).