Potatoes
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Potato Skins Stuffed with Leeks
and Three Cheeses

"What I say is that, if a man really likes potatoes,
he must be a pretty decent sort of fellow."
~ A. A. Milne

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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 slightly.
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 boil.
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 nutmeg.
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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