1 large baking potato, washed
Mature cheddar cheese, grated
1/4 leek, chopped
1 tbsp of mustard
Pink Himalayan or sea salt
Heat the oven to 190°c
Put the potato in a baking tray and prick a few times. Rub a little olive oil over the skins and sprinkle over a little salt and pepper.
Bake for roughly an hour to an an hour and a half or until the skins are crisp on the outside and the inside is soft.
When the potato is ready and has cooled enough to be able to handle, slice the top off and scoop out the insides with a spoon.
Mash the potato in a bowl with the leeks, mustard and most of the cheese then season with a little salt and pepper.
Spoon the mixture back into the potato, including the lid of the potato then cover with the remaining cheese and put back into the oven until the cheese has melted and started to brown.