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Recipes

Twice-Baked Potatoes with English Peas

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INGREDIENTS

  • 5 large russet (baking) potatoes, unpeeled
  • 8 Tbsp. unsalted butter, divided
  • 1 cup chopped leeks, white part only
  • 2 Tbsp. thinly sliced garlic cloves
  • Salt, preferably gray sea salt
  • 1 tsp. finely chopped fresh thyme
  • 1-1/2 cups heavy cream
 

DIRECTIONS

  • 1

    Prick each potato once or twice with fork, place directly on oven rack; bake in preheated 450°F oven until tender, 1 to 1-1/4 hours. Remove from oven; let stand until cool enough to handle.

  • 2

    Meanwhile, in large skillet, melt 2 Tbsp. butter over medium heat. Add leeks, garlic and pinch of salt; reduce heat to medium-low and cook, stirring occasionally, until leeks are very soft, 7 to 8 minutes. Add thyme; cook 10 seconds. Add cream; bring to a boil. Add peas; simmer until peas are barely tender, about 2 minutes. Pour mixture into food processor and let cool slightly. Process until pureed, 45 to 60 seconds; set aside.

  • 3

    When potatoes are cool enough to handle, cut each one in half lengthwise and scoop out, leaving a 1/4-inch shell; transfer potato to bowl.

  • 4

    In large skillet, melt 2 Tbsp. butter over medium heat. Add potato and cook for 2 minutes, stirring occasionally to break up any large chunks; add remaining 4 Tbsp. butter and pepper to taste. Add pea puree and stir until well combined. Stir in lemon zest. Stir in Prosciutto Bits, if desired. Add 1 cup cheese and stir. Spoon into potato shells and place on rimmed baking sheet. Top potatoes with remaining cheese. Bake in preheated 375°F oven until heated through and cheese is golden brown, 15 to 20 minutes.

Twice-Baked Potatoes with English Peas

SUMMARY

  • Prep Time: None minutes
  • Cook Time: 20 minutes
  • Yield: Serves: 10

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 10

Amount Per Serving

Calories 439

Total Fat 26.1g

Saturated Fat 16.4g

Trans Fat 5.0g

Polyunsaturated Fat 0.8g

Cholesterol 85g

Sodium 452g

Carbohydrates 41g

Protein 11g

Dietary Fiber 5g

Vitamin A 249g

Vitamin C 26g

Calcium 192g

Iron 2g