Baked Potatoes With Leek, Mushroom And Carrot Cream - cooking recipe

Ingredients

6 None large baking potatoes
4 tbsp oil
3 tbsp butter
1 None leek, halved lengthwise and cut into strips
2-3 None carrots, peeled and cubed
1/3 lb mushrooms, halved
3 tbsp flour
1 2/3 cups vegetable stock
3/4 cup heavy cream
2.5 oz Gouda cheese, grated

Preparation

Preheat oven to 400\u00b0F. Place potatoes on a baking sheet and cut a cross in the top of each. Season then drizzle with oil and bake for 1 hour.
Melt 1 tbsp of butter in a saucepan, add leeks, carrots and mushrooms and saute until soft. Remove from heat. Melt remaining 2 tbsp butter, add flour and cook briefly. Add stock and cream, bring to a boil and simmer for about 5 mins. Season to taste then add vegetables.
Remove potatoes from oven and set aside to cool slightly. Open up potatoes and fill with sauce. Sprinkle with cheese and bake for 12-15 mins.