Lighter Twice-Baked Potatoes

Kids and adults all enjoy eating baked potatoes, and stuffed potatoes can make any meal a special treat. This recipe for stuffed potatoes with Parmesan cheese and milk reduces fat by omitting the cheddar cheese, butter and cream.


Stuffed Potatoes
You need:
2 baking potatoes
1 leek, white and pale green part only, rinsed well, patted dry. You can also choose half medium onion, finely chopped
One tablespoon olive oil
1/3 cup milk, hot
3 Tbsp. freshly grated Parmesan
Salt and pepper to taste
2 teaspoons of chopped cilantro
Prick potatoes a few times with a knife and bake them at 425F for 1 hour or until tender. Let them cool. Cut the potatoes in half lengthwise and scoop the pulp into a bowl, leaving a one-fourth inch thick shell. Mash the pulp with fork.
Cook the leek in the oil in a skillet over medium heat for few minutes or until softened. Stir cooked leek or onion into the potatoes with milk, Parmesan, salt and pepper.

Mound one-quarter of the potato mixture back into the shells. Sprinkle the remaining Parmesan over the top of each mound and bake the stuffed potatoes in the preheated oven for 10 to 15 minutes or until they are hot. Sprinkle with cilantro and serve.