Leeky Twice Baked Potatoes
Serves 4
Ingredients
- 4 medium russet potatoes scrubbed clean
- Olive oil for drizzling
- Kosher salt and pepper to taste
- 2 Tbsp unsalted butter
- 4 medium leeks light green and white parts only, cleaned and thinly sliced*
- ½ cup sour cream room temperature
- ¼ cup whole milk
- 4 Tbsp unsalted butter room temperature
- 3 oz garlic and herb Boursin cheese room temperature
- Finely sliced chives
Instructions
- Preheat the oven to 400F.
- Prick the potatoes a few times with a fork. Coat all over with olive oil and season with salt.
- Place on a sheet tray with a wire rack. Bake for about 1 hour until potatoes are soft.
- While the potatoes bake, cook the leeks. Add 1 Tbsp butter and a drizzle of olive oil to a medium saute pan.
- Turn heat to medium and add in leeks. Cook, stirring, until leeks are very soft and slightly caramelized, about 10-15 minutes. Set aside.
- Once the potatoes are soft, remove them from the oven and let them cool for about 5-10 minutes.**
- Using a serrated knife, cut off about ¼ off the top of the potatoes. Scrape any potato flesh from the tops into a medium bowl.
- Scoop out the insides of the potatoes, leaving enough of a potato border so that they can still stand up on their own (about ¼ inch). Add all the scooped-out insides to the medium bowl.
- Add in sour cream, milk, 4 Tbsp butter, and Boursin cheese to the scooped potatoes. Mash to incorporate. These don’t have to be perfectly smooth, I like a little chunk! Stir in leeks and season with salt and pepper to taste.
- Fill the potato skins with a heaping amount of filling (you may have some filling left over but it makes a great snack haha!). ***
- Place potatoes back onto the sheet tray and bake again for another 12-15 minutes until hot and golden.
- Serve topped with more black pepper and finely sliced chives.
Video
Notes
*I clean my leeks by cutting them in half and then running water through the cut side to wash out the dirt and sand from each layer.
**The potatoes will still be quite hot so proceed carefully!
***These can be made a day ahead up to this point. About 1 hour before baking, remove them from the refrigerator so they aren’t ice cold. Then bake at 400F until hot and golden, about 20-30 minutes (Just keep an eye on them!).
Tried this recipe?Let us know how it was!
Absolutely to die for! My 33-year-old son was outraged after I served these. He said, “You mean to tell me that all these years this recipe existed!.. and you could have made these for us, yet you never did?” Haha. We all burst out laughing. They are, though, delightfully delectable!
These were a total hit with everyone… so creamy and delicious! Plus the left over potatoe-y filling makes for a great snack with some crackers while you finish plating.