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 knew I needed a forgiving recipe since all her recipes are written in metric and I don’t have a food scale. Alton Brown would be ashamed of me, but it is on my wish list. I do have my eye on a few sweets like Apple Tart, Lemon Kisses and Millionaire’s Shortbread.
I finally decided to make twice baked leeky jacket potatoes. This recipe was the first time I cooked with leeks but it won’t be the last. 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.
Leek and Parmesan Twice Baked Potatoes
- 2 large baking potatoes
- 1 leek
- 1-2 Tablespoons butter
- 2/3 cup half and half
- 1/2 cup shredded Parmesan cheese
Scrub the potatoes well and pierce several times with a fork. Bake in a hot 425 degree oven for 1 hour or until tender.
Slice the root of the leek and then slice up the middle. Cut the white and light green parts into half moon shapes. Place 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.
Remove the leeks and set aside.
Once potatoes are done remove and let cool slightly.
Place the butter in a skillet over medium high heat. Add the leeks and season lightly with salt. Cook for 4-5 minutes or until softened
Split open the potatoes, and scrape the flesh from the skins leaving enough flesh for the skins to keep their shape
Add the flesh to the skillet with the leeks along with the half and half
Mash with a potato masher and season to taste with salt and pepper
Add 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
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