Cheesy Creamy Leek Baked Potatoes with Chorizo
I call this 'January food'
Hi everyone, hope you’re all having a lovely start to the year. I’ve got to say, I’m quite excited for 2025. I’m feeling weirdly positive for the year ahead, and I’m really looking forward to sharing more recipes with you all.
January can be quite dull if you let it, with lots of resolutions and restrictions. It’s a month I try to remember to be kind to myself, mixing up eating the most comforting meals I know alongside plenty of goodness-packed recipes for balance. This creamy, cheesy leek filling is definitely on the comfort side of things, it’s something I could eat by the spoonful on its own.
The combination is super indulgent and rich yet seriously moreish. The white wine, cream, and garlic almost have a moules marinières vibe, but then it’s met by spicy chorizo and baked potato, bringing it straight back to hearty January comfort food.
One thing I’ve been doing lately is cooking more jacket potatoes than I need in one go. It’s a great way to make the most of your time in the kitchen, and those extra potatoes can be turned into crispy wedges for a quick, satisfying snack or reheated and topped with leftovers for a speedy WFH lunch the next day.
This is a recipe I made for myself a lot last winter, and I’d almost forgotten about it. I am so glad it came back to me.