Twice-Baked Potatoes
"Woman's World 5/9/00"
photo by Sharon123
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 large baking potatoes, about 2-1/2 lbs
- 1 teaspoon butter, at room temperature
- 1⁄4 cup butter, at room temperature
- 1 leek, white and pale green parts only, finely chopped, about 1 cup
- 2 ounces cheddar cheese, shredded, about 1/2 cup
- 1⁄2 cup milk
- 1⁄4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- Preheat oven to 400 degrees.
- Bake potatoes until soft, about 1 hour. Cool 10-15 minutes.
- Meanwhile, in large skillet, melt 1 t. butter over medium-high heat. Add leek; cook, stirring occasionally, until lightly golden, about 6 minutes. Set aside.
- Horizontally cut off top 1/3 of potatoes; scoop out flesh, leaving 1/4-inch thick shell. Sprinkle 1 T. cheese inside each shell.
- In large bowl combine potato flesh, leek mixture, milk, sour cream, mustard, salt and pepper with 1/4 cup butter and remaining cheese. If desired, transfer mixture into pastry bag fitted with large star tip. Pipe or with spoon mount mixture in potato shells.
- Place on baking sheet. Bake until heated through and lightly browned, 10-15 minutes.
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Reviews
-
I cut the recipe in half, and enjoyed the flavors! I served with salmon for a nice dinner. Thanks Jackie! Made for Newest Zaar Tag.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
