Wice Baked Parmesan Potatoes Recipe
Ingredients
| Baking potatoes - 2 (about 1 1/4 to 1 1/2 pounds total) | ||
| Leek - 1, white and pale green part only, finely chopped, rinsed well and patted dry (about 1/2 cup), or 1/2 medium onion, finely chopped | ||
| Olive oil | 1 Tablespoon | |
| 1 % milk - 1/3 cup plus 2 tablespoons, heated | ||
| Parmesan | 2 Tablespoon | |
| Parsley | 2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Preheat oven hot to 425°F.
MAKING
2) Prick the potatoes with a knife and bake in oven for 1 hour till tender.
3) Keep aside to let them cool.
4) In a nonstick skillet heat oil cook the leeks over low heat for 5 minutes till softened.
5) Halve potatoes lengthwise and scoop out the pulp into a bowl, leaving a 1/4-inch thick shell.
6) With a fork or a potato masher mash the pulp till smooth.
7) Add cooked leeks, milk, 2 tablespoons of Parmesan, salt and pepper to taste.
8) Using a spoon mound one-quarter of the potato mixture into the shells.
9) Sprinkle 1/2 teaspoon of remaining Parmesan over the top of each mound.
10) Bake the stuffed potatoes in oven for 10 to 15 minutes till hot.
SERVING
11) Sprinkle each portion with some of the parsley on top.
1) Preheat oven hot to 425°F.
MAKING
2) Prick the potatoes with a knife and bake in oven for 1 hour till tender.
3) Keep aside to let them cool.
4) In a nonstick skillet heat oil cook the leeks over low heat for 5 minutes till softened.
5) Halve potatoes lengthwise and scoop out the pulp into a bowl, leaving a 1/4-inch thick shell.
6) With a fork or a potato masher mash the pulp till smooth.
7) Add cooked leeks, milk, 2 tablespoons of Parmesan, salt and pepper to taste.
8) Using a spoon mound one-quarter of the potato mixture into the shells.
9) Sprinkle 1/2 teaspoon of remaining Parmesan over the top of each mound.
10) Bake the stuffed potatoes in oven for 10 to 15 minutes till hot.
SERVING
11) Sprinkle each portion with some of the parsley on top.
Chef
