Vegan, Vegan Main Dishes, Vegan on a Shoestring

Spiced Leek stuffed Twice-Baked Potatoes

Leek and Potato is a classic combination, and this is a recipe that gives them a new twist.

All my recipes are tried and tested, but equally, what I hope is that they offer ideas. This is just one way to make a tasty economical meal using the idea of stuffing baked potatoes…. I’ve used a particular selection of vegetables and flavourings, but there are many more out there…just waiting to be tried.

So here is a  great, cosy, mid-week supper, using whatever you might have around (in this case I’ve got plenty of homegrown leeks, the last of my homegrown garlic 😦 … and a definite liking for indian spices…..)


stuffed twice-baked potatoes


for 4-6


  • Approx. 1.2kg. medium large baking potatoes… preferably organic…
  • Approx. 400gms. leeks
  • 2 garlic cloves
  • 1 tsp. turmeric
  • 1/2 – 1 tsp. chilli powder
  • 1 tsp. coriander seeds
  • 1 tsp. cumin seeds
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 -3 tbs. non-dairy yogurt ( I used soy yogurt)
  • Juice 1 lemon
  • 1 tbs. olive oil


  • Heat oven : Gas Mk. 9/ 240C
  • Thoroughly wash the potatoes.  Pat dry with kitchen towel.
  • Place in a baking tray and baste/ spray lightly with oil.
  • Place them in a hot oven.
  • After 10 mins. reduce heat to Gas Mk.7 / 220C.
  • Bake for a further 50-60 mins. until just cooked.
  • Remove potatoes from oven, and allow to cool until handleable.
  • Leave the oven on.
  • Wash trim and finely slice the leeks.
  • Peel and crush garlic.
  • Grind turmeric, chilli, cumin, coriander, salt and pepper together until a fine powder.
  • In a wide pan on a medium heat add 1 tbs. olive oil.
  • When hot, add sliced leeks.  Sauté 15 mins.
  • Add a drizzle more oil if necessary.
  • Add crushed garlic, sauté 2 mins.
  • Add spices and sauté: 30secs.
  • Add lemon juice and allow to sizzle : 30 secs.
  • Remove from heat and transfer to a large mixing bowl.

When the potatoes are sufficiently cool:

  • Slice in half, and scoop out the inner cooked potato, leaving the skins intact, and add the potato to sautéed leeks.
  • Repeat with each potato.
  • Combine the potato and leeks well.
  • Add 2-3 tbs. of yogurt and combine.
  • Taste and adjust seasoning if necessary.
  • Stuff the potato skins with the spiced leek and potato stuffing and place in a lightly oiled baking dish.
  • Scatter the stuffed potatoes with fresh coriander, a dash of salt and pepper, and a light drizzle/spray of oil.
  • Return to the oven Gas Mk. 7/ 220C for 20-30 mins. until golden on top.

These stuffed potatoes are surprisingly nice cold, and equally easy to re-heat.

Serve with  mango salad and sweet spiced chutney ….and chilli yogurt dressing..

or baked beans… roasted tomatoes….

any other ideas?






Happy cooking



2 thoughts on “Spiced Leek stuffed Twice-Baked Potatoes”

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