Twice-Baked Potatoes With Leeks |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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I love the combination of leeks and potatoes, and I love twice-baked potatoes, so this recipe is ideal for me. This is a great presentation, with leeks in the potatoes and garnished with frizzled leeks as well. To make ahead, you can fill the potato skins and chill; then bake for 30 minutes. Ingredients:
8 baking potatoes |
3 leeks, white and light green parts only |
3 tablespoons butter |
1 cup milk |
1 (8 ounce) container cream cheese with chives |
1/2 teaspoon salt |
1/2 teaspoon pepper |
oil |
sour cream (optional) |
Directions:
1. Heat oven to 400 degrees. Pierce potatoes with fork; bake until tender, about 1 hour.
2. Chop 2 leeks. Cut remaining leeks into thin strips about 2 long. In nonstick skillet, melt 1 T. butter over medium heat. Add chopped leeks; cook, stirirng, 5 minutes.
3. Horizontally cut top 1/3 from each potato. Scoop potato from skins, leaving 1/4 -thick shells. Heat milk and remaining butter until hot; add to potatoes with cheese, salt and pepper. Mash; stir in cooked leeks. Pipe or spoon mixture into potato shells. On baking sheet, bake until golden, 20-25 minutes.
4. In nonstick skillet, heat 1/4 oil over medium heat. Add sliced leeks; cook, stirring, 2 minutes. Drain on paper towels. Top potatoes with leeks and, if desired, sour cream.
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