Preheat the oven to 200 °C. Sprinkle a baking tray with a layer of salt.

Rub the potatoes in some olive oil and salt and place onto the baking tray. Roast for 1 hour. The skins should be crispy and the flesh tender. Allow to cool slightly before cutting.

Meanwhile, heat the butter in a pan and sauté the leek, mushrooms and garlic until browned and most of the liquid has cooked away. Keep to one side.

Halve the cooked potatoes lengthways and scoop out most of the soft potato flesh, leaving the empty skin casings on the baking tray. Mash the potato flesh and mix with the cooked mushroom mixture, Gruyère, cream cheese and chives until well combined. Season to taste.

Scoop generous amounts of the mixture into the potato skins and sprinkle with some more Gruyère. Pop into the oven for another 15 minutes or until golden and bubbling. Sprinkle with some chopped chives and eat immediately!

This is just delish with a crisp rocket salad or as an accompaniment to roast chicken or a juicy steak.

Tips

Need bacon in your life? Replace 125 g of the mushrooms with 125 g chopped bacon.

As a variation, use small sweet potatoes instead of potatoes.