Twice Baked Potatoes with Caramelized Leeks
Ingredients
5 medium baking potatoes
4 tablespoons sour cream
1 head garlic
1 tablespoon extra-virgin olive oil
3 leeks, white and light green parts,
thinly sliced
2 tablespoons butter
Zest of 1 lemon
Sea salt and cracked black pepper
Preparation
Preheat oven to 350°. Pierce each potato several times with fork; place on large baking sheet. Cut top off garlic head, drizzle with olive oil and wrap in foil; place on same baking sheet. Bake for 45 minutes; set aside to cool slightly.
In a large heavy skillet, melt butter over medium-high heat; add leeks and sauté for 5-7 minutes or until softened and slightly caramelized. Season with salt and pepper; set aside.
Slice each potato in half lengthwise. Scoop filling from the skin and place in a large bowl; reserve skins. Mash potatoes; add sour cream, roasted garlic cloves (squeezed from the shell), leeks, and lemon zest and season with salt and pepper; mash well. Scoop mixture back into each skin. Bake for 25-30 minutes until hot and bubbly. Serves 4 - 6.
