4 Adirondack Blue (baking) Potatoes, each about 6 1/2 – 7 oz
1 1/2 cups very thinly sliced leeks, quartered first and rinsed well
2-3 T Butter, divided
salt and pepper (surprise!)
2 T dry white wine
1/3 – 1/2 c Sour Cream (light works fine)
3 T half and half or milk
1 oz Parmesan cheese, grated
Bake the potatoes (prick them with a fork or knife point first!) for about 45 minutes in a preheated 400° oven. When a knife pulls out easily, potatoes are done.
Remove from oven and let cool for about 20 minutes. Meanwhile, put leeks and 1 T butter into a small saute pan. Season well, then let cook over med-low heat, stirring often, until very soft and barely colored, about 20 minutes. Pour the wine over and let the liquid reduce, then remove pan from heat and set leeks aside.
Now that the potatoes are cool enough to handle, slice off about 1/4 of the top of the potato using a serrrated knife. Scoop out and reserve all of the lovely interior and the large bottom shells. Toss the tops into the compost bin or eat ‘em up with a pat of butter and some salt. Scoop out flesh, leaving about 1/4-inch of ‘shell’.
Mash the potato innards using a ricer or masher, stirring in the remaining 1-2 T butter, the sour cream and half and half. Add about 2/3 of the grated parmesan cheese and season well with salt and pepper.
Next, divide the leek mixture among the 4 potato shells (reserve a bit for the tops), then fill with a generous pile of mashed potatoes. Put a little more leek on top, then sprinkle with the rest of the parmesan.
Place the filled potatoes into a baking dish (I like Pyrex) and cover with foil. Bake at 375° for about 45 minutes, removing foil for the last 10 minutes. Test them by putting a knife into the very center of the potato for several seconds, then removing. If the knife is steaming hot to the touch, so is the potato!
Serve with an additional dollop of sour cream (of course!).