Twice Baked Potatoes

Name: Twice Baked Potatoes
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 1 Tbsp chopped fresh parsley, plus extra for garnish; 2 cloves garlic, minced; 4 servings Kosher salt; 2 leeks, (white and light green parts), halved lengthwise and thinly sliced; 4 mediums russet potatoes, about 6 ounces each; 123 milliliters skim milk; 2 teaspoons freshly chopped thyme; 1 Tbsp unsalted butter; 1 teaspoon vegetable oil

Twice Baked Potatoes is a gluten free and lacto ovo vegetarian recipe with 4 servings. This recipe covers 15% of your daily requirements of vitamins and minerals. This side dish has 245 calories, 6g of protein, and 4g of fat per serving. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes. If you have freshly thyme, parsley, garlic, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Baked Sweet Potatoes Topped with Chicken Apple Sausage and Apples and Baked Potatoes Topped with Creamed Chicken, Baked Corned Beef with Sauteed Cabbage and Baked New Potatoes, and Baked Corned Beef with Sauteed Cabbage and Baked New Potatoes.

Instructions

Preheat the oven to 375 degrees F. Rub the potatoes with the oil and season generously with kosher salt.

Ingredients you will need

Kosher Salt

Potato

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Oven

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.

Ingredients you will need

Potato

Equipment you will use

Baking Sheet

Oven

Let stand 5 minutes.

Meanwhile, heat the butter in a large nonstick skillet set over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the leeks and season with salt and pepper, cook until soft, about 6 to 8 minutes.

Ingredients you will need

Salt And Pepper

Leek

Add the garlic and thyme and cook until fragrant, 1 minute. Cool slightly.

Ingredients you will need

Garlic

Thyme

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.

Ingredients you will need

Potato

Equipment you will use

Bowl

Add the leek mixture, cream cheese and milk to the potato and mash well with a fork until combined but slightly chunky. Stir in the chopped parsley. Spoon the filling back into the potato shells, about 1/2 cup of filling for each potato and place back on the baking sheet.

Ingredients you will need

Cream Cheese