Creamy Parmesan and Leek Twice-Baked Potatoes

Creamy Parmesan and Leek Twice-Baked Potatoes - Sustained Kitchen

A small grocery store in my hometown sells homemade twice-baked potatoes filled with bacon, cheddar cheese, sour cream and chives. I'm sure they are tremendously unhealthy, but they have a special and nostalgic place in my heart. This recipe is an ode to those twice-baked potatoes, but it is far from a recreation.

Instead of recreating my hometown indulgence, I've created a much creamier, parm and leek version of the classic twice-baked potato. To create a super creamy texture, I mashed the potatoes with a parmesan sauce. And to add some contrast, I added a crispy bread crumb topping. 

Many twice-baked potato recipes rely on russet potatoes because they have a thick skin and fluffy interior. I decided to stray from the norm by using golden potatoes. This creates a more mashed-potato-like texture that perfectly complements the crunchy topping. 

Creamy Parmesan and Leek Twice-Baked Potatoes - Sustained Kitchen
Creamy Parmesan and Leek Twice Baked Potatoes - Sustained Kitchen

LET ME KNOW WHAT YOU THINK OF THE RECIPE AND DON’T FORGET TO FOLLOW THE SUSTAINABILITY TIPS BELOW!

Time: 2 hours

Makes: 4 large twice baked potatoes

ingredients

FOR THE POTATOES

  • 4 large golden potatoes

  • Olive oil

  • Salt

FOR THE PARMESAN SAUCE

  • 1 tablespoon butter

  • 3 tablespoons flour

  • 1 1/4 cups unsweetened milk 

  • 1/3 cup grated Parmesan cheese

  • 1 small leek

  • Salt and pepper to taste

FOR THE TOPPING

  • 1 piece of crusty bread, crumbled into very small pieces

    • If your bread is not crusty, pop it in the toaster until it is dried out but not golden

  • 1 clove garlic, minced

  • 1/4 cup grated Parmesan cheese

  • 1 tablespoon olive oil

  • Salt to taste

methods

  1. Preheat oven to 400 F. Coat potatoes in a bit of olive and salt and bake for 45 minutes to 1 hour, or until easily pierced with a fork.

  2. While potatoes are baking, make the parmesan sauce. Melt butter in a small saucepot over medium-low heat. Once melted, add in the flour and stir until it forms a paste. Then, very slowly pour in the milk, whisking constantly to avoid clumps. Turn heat to medium and let the mixture simmer for about 15-10 minutes, or until it thickens, stirring frequently. Then, add in the parmesan and leeks and stir until combined. Set aside.

  3. Once potatoes are cool enough to handle, lay them horizontally and cut off the top third of each potato. Scoop out their insides, leaving the skin intact. Scrape the flesh out of the top thirds and discard (or eat!) those bits of skin. 

  4. In a large bowl, mash the potato flesh with the parmesan sauce and leeks until just smooth. Don't overmix, or you'll be left with gluey potatoes. Fill the potato skins with the mashed mix. 

  5. In a small bowl, toss together the topping ingredients. Then, sprinkle a bit onto each potato. Place the potatoes on a sheet tray and bake again for about 30 minutes, or until the topping is golden brown. Eat up!

sustainability tips

  • Potatoes, leek and garlic: Make these potatoes during fall or winter, when all the produce is in season. Doing so will make it easier to find local and organic produce. Buying organically and locally cuts down on pesticide contamination and can help you get to know your local food producers.

  • Butter, cheese and milk: Buying your dairy locally or from B Corps are the most sustainable options. I like B Corp companies because they are held to high environmental and social standards. Conventional dairy is pretty terrible for the environment, so this is a great way to make your dairy more sustainable.

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