Twice-Baked Parmesan Potatoes

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Twice-Baked Parmesan Potatoes Ingredients

4 Baking potatoes, (8- to	2 tb Plus 2 teaspoons freshly
1 Leek: white and pale green	Grated Parmesan cheese,
1/2 md Onion, finely chopped	Salt
1 tb Olive oil	Ground pepper
1/3 c Plus 2 tablespoons 1 percent	2 ts Chopped parsley

Instructions for Twice-Baked Parmesan Potatoes

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 1/4-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 1/2 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 Lundens 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 on Feb 01, 1997.

Main Ingredient: PotatoCuisine: Uncategorized

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