Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Baking potatoes, (8- to 10-ounce) |
1 \N | Leek: white and pale green parts only, split, rinsed well, finely chopped (about 1 1/2 cups) or |
½ medium | Onion, finely chopped |
1 tablespoon | Olive oil |
⅓ cup | Plus 2 tablespoons 1 percent milk, heated |
2 tablespoons | Plus 2 teaspoons freshly |
\N \N | Grated Parmesan cheese, divided |
\N \N | Salt |
\N \N | Ground pepper |
2 teaspoons | Chopped parsley |
Preheat the oven to 425 degrees. Prick potatoes a few times with a knife, and bake 45 minutes or until tender. Let cool until they can be handled.
Meanwhile, cook leeks in the oil in a nonstick skillet over moderately low heat 5 minutes or until they soften. Cut a thin slice off the top of each potato and scoop the pulp into a bowl, leaving a ¼-inch thick shell. Mash pulp with a fork or potato masher until it is smooth. Stir in cooked leeks, milk, 2 tablespoons Parmesan and salt and pepper to taste. Mound the potato mixture back into the shells. Sprinkle ½ teaspoon of the remaining Parmesan over each. Bake 10 to 15 minutes or until hot. To serve, sprinkle each portion with parsley. Yield: 4 servings. Recipe from "Joan Lunden's Healthy Cooking" (Little Brown, $24.95).
Recipe by: St. Louis Post-Dispatch 5/13/96 Posted to MC-Recipe Digest V1 #463 by Nancy Berry <nlberry@...> on Feb 01, 1997.