| 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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