Try this Twice-Baked Parmesan Potatoes recipe, or contribute your own.
Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (2g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 8 | ||
Calories from Fat: 8 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 5.1mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8
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