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Baked potatoes with chives, leeks, cheese
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Twice Baked Potatoes

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.
Course Side Dish
Keyword Cream Cheese, Garlic, Ground Black Pepper, Kosher Salt, Leeks, Milk, Parsley, Russet Potato, Thyme, Vegetable Oil
Cooking Method Oven
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 350kcal
Author Food Network

Equipment

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

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

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

Calories: 350kcal | Carbohydrates: 49g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 144mg | Potassium: 1070mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1393IU | Vitamin C: 21mg | Calcium: 128mg | Iron: 3mg