Baked potatoes stuffed with garlic-onion puree

Votes: 1

Time: 2 hours 5 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 196, total fat 7 G., saturated fats 4.5 G., proteins 4 G., carbohydrates 31 G., fiber 3 G., cholesterol 22 mg, sodium 310 mg, sugar G.

Baked potatoes stuffed with garlic and onion puree - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 medium unpeeled potatoes (170 g each)
2 leeks, white and green parts separated, cut into rings
115g low-calorie creamy spread with onion and garlic
1/2 cup skim milk
1 tbsp (15 g) butter
1 teaspoon of vegetable oil
2 cloves garlic, chopped
2 tsp chopped thyme
1 tbsp chopped fresh parsley, plus extra for sprinkling
Coarse salt and freshly ground pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, leeks, cream cheese, milk, garlic, parsley, thyme

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Rub the potatoes with butter and season with salt. Place on a baking sheet and bake until tender, about 1 hour 15 minutes. Let stand for 5 minutes.

Meanwhile, fry in vegetable oil. leeks In a shallow skillet, cook, covered, until softened, about 6 to 8 minutes. Add the garlic and thyme and cook for another minute. Cool slightly.
Scoop the flesh out of the potatoes with a spoon, leaving some flesh around the skin, and transfer to a bowl. Add the fried leeks and garlic, spread, and milk, and mash with a fork. Stir in the chopped parsley. Season with salt and pepper.

Fill the potatoes with the prepared mashed potatoes. Place the potatoes on a baking sheet. Bake until golden brown, about 20-25 minutes. Sprinkle with parsley.

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