Leek and Ricotta Twice Baked Potatoes
Elevate your comfort food game with these Leek and Ricotta Twice Baked Potatoes, a rich and satisfying dish perfect for weeknight dinners or entertaining guests. Featuring fluffy russet potatoes loaded with a creamy blend of ricotta cheese and caramelized leeks, this recipe strikes the perfect balance of indulgent and wholesome. Fresh garlic, Parmesan, and a hint of smoked paprika add layers of savory depth to every bite, while a topping of golden Parmesan makes for a gorgeous presentation. With a crispy potato shell encasing the velvety filling, these twice-baked potatoes are as pleasing to the eye as they are to the palate. Serve them piping hot with a finishing touch of fresh chives for a side or main dish that’s both elegant and satisfying!
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Ingredients
- 4 large russet potatoes
- 2 medium leeks
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup ricotta cheese
- 0.333 cup Parmesan cheese
- 2 tablespoons milk
- 2 cloves garlic
- 2 tablespoons fresh chives
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
Directions
Step 1
Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes thoroughly, then poke each potato several times with a fork.
Step 2
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until tender when pierced with a knife.
Step 3
While the potatoes are baking, prepare the filling: Trim and thoroughly wash the leeks, then slice them into thin rounds.
Step 4
Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a sauté pan over medium heat. Add the leeks and cook until soft and slightly caramelized, about 10 minutes. Mince the garlic and stir it into the pan for the last minute of cooking. Remove from heat and set aside.
Step 5
When the potatoes are cool enough to handle, cut each one in half lengthwise. Use a spoon to carefully scoop out the flesh, leaving about 1/4 inch of potato around the edges to form a shell.
Step 6
In a mixing bowl, mash the scooped-out potato flesh. Add the ricotta cheese, 1/4 cup of Parmesan, milk, sautéed leeks and garlic, salt, and black pepper. Stir until well combined and creamy.
Step 7
Spoon the filling back into the potato shells, mounding it slightly. Sprinkle the tops with the remaining Parmesan cheese and a pinch of paprika.
Step 8
Reduce the oven temperature to 375°F (190°C). Place the filled potato halves on a baking sheet and bake for another 20-25 minutes, or until the tops are golden and the filling is heated through.
Step 9
Garnish the potatoes with chopped fresh chives before serving. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1781.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2260.1 |
| Total Fat 88.8g | 0% |
| Saturated Fat 41.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 245.0mg | 0% |
| Sodium 3047.5mg | 0% |
| Total Carbohydrate 312.2g | 0% |
| Dietary Fiber 25.2g | 0% |
| Total Sugars 23.9g | |
| Protein 77.9g | 0% |
| Vitamin D 13.0IU | 0% |
| Calcium 1674.5mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 7485.9mg | 0% |
Source of Calories