Twice Baked Potatoes with Leeks
Elevate your side dish game with these creamy and flavorful Twice Baked Potatoes with Leeks! Velvety russet potatoes are baked to perfection, then combined with savory sautéed leeks, tangy sour cream, rich cheddar cheese, and a hint of heavy cream for an irresistibly smooth filling. The mixture is spooned back into the potato shells and baked a second time to achieve a golden, cheesy top that's sure to impress. Perfectly seasoned with salt, pepper, and a sprinkle of fresh chives, this hearty yet elegant recipe is ideal for holidays, dinner parties, or weeknight indulgences. With easy-to-follow instructions and wholesome ingredients, these baked potatoes are a delicious comfort food that will shine as a main or side dish!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 medium Leeks
- 2 tablespoons Unsalted butter
- 0.25 cup Heavy cream
- 1 cup Cheddar cheese, shredded
- 0.5 cup Sour cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chives, chopped
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 400°F (200°C).
Scrub the potatoes clean and prick each one a few times with a fork to allow steam to escape.
Rub the potatoes with olive oil and place them directly on the oven rack or on a baking sheet. Bake for 50-60 minutes until tender and easily pierced with a fork.
Meanwhile, prepare the leeks by trimming the root ends and green tops. Slice the leeks in half lengthwise and rinse thoroughly to remove any dirt. Slice into thin half-moons.
Heat the butter in a skillet over medium heat. Add the leeks and sauté for 8-10 minutes, stirring occasionally, until softened but not browned. Remove from heat and set aside.
Once the potatoes are baked, remove them from the oven and let them cool for about 10 minutes, until cool enough to handle.
Cut the potatoes in half lengthwise and carefully scoop out the insides into a large mixing bowl, leaving a thin layer of potato flesh inside the skin to maintain its structure.
Mash the scooped-out potato flesh with a potato masher or fork until smooth. Add the sautéed leeks, heavy cream, sour cream, shredded cheese, salt, and pepper. Mix until well combined.
Spoon the mixture back into the potato skins, mounding it slightly.
Place the stuffed potatoes on a baking sheet and return to the oven. Bake for an additional 15 minutes until golden and heated through.
Remove from the oven and garnish with chopped chives before serving.
Nutrition Facts
Calories |
2491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3389 mg | 147% | |
| Total Carbohydrate | 304.5 g | 111% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 29.4 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1271 mg | 98% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 7274 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
