Yield: 4 Servings
|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||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.