Twice-baked parmesan potatoes

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.

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