leek and parmesan twice baked potatoes
Baked potatoes are a staple in my house. I probably eat them once a week, if not more often. Leek and Parmesan Twice Baked Potatoes are a nice change from the usual that take very little extra effort. I love leeks so I finally decided to make twice baked leeky jacket potatoes. The texture of these potatoes are different from the usual baked potato. The filing is creamy like mashed potatoes and the top is brown and slightly crunchy.
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yield
serving(s)
prep time
20 Min
cook time
1 Hr 25 Min
method
Bake
Ingredients For leek and parmesan twice baked potatoes
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4 lgbaking potatoes
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2leeks
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4 Tbspbutter
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1 1/3 chalf and half
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1 flfresh shredded parmesan cheeseh
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salt and white pepper to taste
How To Make leek and parmesan twice baked potatoes
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1Preheat oven to 425 degrees. Scrub the potatoes well and pierce several times with a fork.
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2Bake for 1 hour or until tender.
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3Slice the root of the leek and then slice up the middle.
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4Cut the white and light green parts into half moon shapes.
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5Place in a deep bowl of water, swish, and let sit for several minutes to allow any dirt that was trapped in the layers to sink.
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6Remove the leeks and set aside.
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7Once potatoes are done remove and let cool slightly.
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8Place the butter in a skillet over medium high heat.
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9Add the leeks and season lightly with salt. Cook for 4-5 minutes or until softened.
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10Split open the potatoes, and scrape the flesh from the skins leaving enough flesh for the skins to keep their shape.
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11Add the flesh to the skillet with the leeks along with the half and half.
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12Mash with a potato masher and season to taste with salt and white pepper.
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13Add the mashed potatoes to the potato skins, top each with 2 Tablespoons Parmesan cheese and return to oven for 20-25 minutes or until golden and bubbly.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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