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Twice Baked Potatoes
6
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Ingredients
- 4 medium russet potatoes, about 170g ounces each
- 1 teaspoon vegetable oil
- Sea salt
- 1 tablespoon unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
- 2 leeks, (white and light green parts), halved lengthwise and thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
- Freshly ground black pepper
- 2 cloves garlic, minced
- 2 teaspoons freshly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped thyme
- 115g low-fat chive and onion cream cheese
- 120ml skimmed milk
- 1 tablespoon Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh parsley, plus extra for garnish
Method
How to make Twice Baked Potatoes
Preheat the oven to 190°C. Rub the potatoes with the oil and season generously with kosher salt. Place on a baking sheet and bake until the potatoes are very tender on the inside and crisp on the outside, about 1 hour, 15 minutes. Let stand 5 minutes.
Meanwhile, heat the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a large nonstick frying pan set over medium heat. Add the leeks and season with salt and pepper, cook until soft, about 6 to 8 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Cool slightly.
Cut lengthwise, opening down the center of each potato, stopping about 1-inch from each end. Scoop out the insides into a large bowl, keeping about 1/4-inch shell of potato next to the skin.
Add the leek mixture, cream cheese and milk to the potato and Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please mash well with a fork until combined but slightly chunky. Stir in the Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped parsley. Spoon the filling back into the potato shells, for each potato and place back on the baking sheet. Bake until heated through and the tops are lightly browned, 20 to 25 minutes. Garnish with extra parsley.
