| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | St. Louis | 4 | Servings | |
INGREDIENTS
| 4 | Baking potatoes, (8- to 10-ounce) | |
| 1 | Leek: white and pale green parts only, split, rinsed well, finely chopped (about 1 1/2 cups) or | |
| 1/2 | md | Onion, finely chopped |
| 1 | tb | Olive oil |
| 1/3 | c | Plus 2 tablespoons 1 percent milk, heated |
| 2 | tb | Plus 2 teaspoons freshly |
| Grated Parmesan cheese, divided | ||
| Salt | ||
| Ground pepper | ||
| 2 | ts | Chopped parsley |
INSTRUCTIONS
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 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@prodigy.net> on Feb 01, 1997.
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