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Leek and Parmesan Twice Baked Potatoes for Secret Recipe Club

Leek and Parmesan Twice Baked Potatoes

Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings 2 -4 servings
Author Micha M


  • 2 large baking potatoes
  • 1 leek
  • 1-2 Tablespoons butter
  • 2/3 cup half and half
  • 1/2 cup shredded Parmesan cheese
  • Salt
  • Pepper


  1. Scrub the potatoes well and pierce several times with a fork. Bake in a hot 425 degree oven for 1 hour or until tender.
  2. 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.
  3. Remove the leeks and set aside.
  4. Once potatoes are done remove and let cool slightly.
  5. 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
  6. Split open the potatoes, and scrape the flesh from the skins leaving enough flesh for the skins to keep their shape
  7. Add the flesh to the skillet with the leeks along with the half and half
  8. Mash with a potato masher and season to taste with salt and pepper
  9. 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