Title: Twice-Baked Parmesan Potatoes
Categories: Vegetable
Yield: 4 Servings

4		Baking potatoes -- (8- to
10		Ounce)
1		Leek: white and pale green
		Parts
		Only -- split, rinsed well,
		Finely chopped (about 1 1/2
		Cups)or
1/2	md	Onion -- finely chopped
1	tb	Olive oil
1/3	c	Plus 2 tablespoons 1
		Percent
		Milk -- heated
2	tb	Plus 2 teaspoons freshly
		Grated Parmesan cheese --
		Divided
		Salt
		Ground pepper
2	ts	Chopped parsley

Preheat the oven to 425 degrees. Prick potatoes a few times with a knife, and bake 45 minutes or until tender. Let cool until they can be handled. Meanwhile, cook leeks in the oil in a nonstick skillet over moderately low heat 5 minutes or until they soften. Cut a thin slice off the top of each potato and scoop the pulp into a bowl, leaving a 1/4-inch thick shell. Mash pulp with a fork or potato masher until it is smooth. Stir in cooked leeks, milk, 2 tablespoons Parmesan and salt and pepper to taste. Mound the potato mixture back into the shells. Sprinkle 1/2 teaspoon of the remaining Parmesan over each. Bake 10 to 15 minutes or until hot. To serve, sprinkle each portion with parsley. Yield: 4 servings. Recipe from "Joan Lunden's Healthy Cooking" (Little Brown, $24.95).

Recipe By : St. Louis Post-Dispatch 5/13/96

From: Nancy Berry Date: 01 Feb 97 Mastercook Recipes (Mailing List) Ä

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