A Pile of Pieces of Different Cheeses
A Pile of Pieces of
Different Cheeses

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Potato Skins Stuffed with Leeks
and Three Cheeses



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La Belle Cuisine


Potato Skins Stuffed with Leeks
and Three Cheeses

Piret's; The George and Piret Munger Cookbook

by George and Piret Munger, 1985, Houghton Mifflin


Makes 8 servings

“This is an Anne Otterson creation, hearty enough to be an
entrée. Serve it with a small portion of roasted meat or grilled
sausages, and a crisp salad.”

4 large Russet potatoes, baked
3 leeks
1 tablespoon butter
1/2 cup heavy cream
1/2 cup milk
4 eggs, beaten
1/2 cup freshly grated Gouda cheese
1/2 cup freshly grated Havarti or
Doux de Montagne cheese
Salt and freshly ground pepper, to taste
Freshly grated nutmeg, to taste
1/2 cup freshly grated Parmesan cheese

1. Preheat broiler. Cut the baked potatoes in half and scoop out the
pulp, leaving a 1/4-inch shell. Mash the pulp and set it aside. Place
the potato shell under the broiler for 3 to 5 minutes to crisp them
2. Thoroughly wash the leeks and chop them coarsely, including the
tender green. Put the leeks and the butter in a small saucepan
with about 1 inch of water [or chicken broth/stock], bring the
mixture to a boil, reduce the heat, and cook the leeks, covered,
about 8 to 10 minutes, or until they are very tender. Make sure
the water doesn’t boil completely away. Thoroughly drain the
leeks and purée them using a food processor fitted with the
steel blade.
3. Gently heat the cream and milk in a small saucepan [or place in
a glass container and warm in the microwave]. Do not let them
4. Beat together the leeks, potato pulp, and heated milk and cream.
Beat in the eggs, then stir in the grated Gouda and Havarti or
Doux de Montagne. Season the mixture with salt, pepper, and
5. Preheat oven to 350 degrees F. Spoon the cheese mixture into
the potato shells, mounding the filling, and top with the grated
Parmesan cheese. (The potatoes may be refrigerated at this
point.) Place the filled potato shells in a baking dish and bake
for 20 to 25 minutes, or until the filling is puffy and the top is
bubbly. (If the potatoes have been refrigerated, increase the
baking time by 15 or 20 minutes.)
Serve immediately.

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