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Baked potatoes with chives, leeks, cheese

Twice Baked Potatoes

Food Network
These Twice Baked Potatoes still taste buttery & rich but are much lighter than the full fat version. This recipe uses a small amount of butter to sauté sweet leeks and chive flavored reduced fat cream cheese. This is a great side dish for any time of year and for special gatherings. Simply double the recipe, or halve the potatoes after the first bake and the dish serves more.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Course Side Dish
Servings 4
Calories 350

Ingredients 

  • 4 medium Russet Potatoes
  • 1 teaspoon Vegetable Oil
  • Kosher Salt To taste
  • 1 Tablespoon Butter Unsalted
  • 2 Leeks Halved lengthwise and thinly sliced
  • Black Pepper To taste
  • 2 cloves Garlic Minced
  • 2 teaspoons Thyme Chopped
  • 4 ounces Cream Cheese Low-fat, chive-and-onion flavored
  • ½ cup Milk Low-fat
  • 1 Tablespoon Parsley For garnish

Equipment

  • Oven
  • Baking Sheet
  • Large Skillet
  • Large Mixing Bowl

Instructions

  • Preheat the oven to 375 degrees F. 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 butter in a large nonstick skillet 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 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. Bake until heated through and the tops are lightly browned, 20 to 25 minutes. Garnish with extra parsley

Nutrition

Nutrition Facts
Twice Baked Potatoes
Amount per Serving
Calories
 
350
Calories from Fat 135
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
40
mg
13
%
Sodium
 
144
mg
6
%
Potassium
 
1070
mg
31
%
Carbohydrates
 
49
g
16
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
8
g
16
%
Vitamin A
 
1393
IU
28
%
Vitamin C
 
21
mg
25
%
Calcium
 
128
mg
13
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cream Cheese, Garlic, Ground Black Pepper, Kosher Salt, Leeks, Milk, Parsley, Russet Potato, Thyme, Vegetable Oil