Twice-Baked Potatoes With Leeks - cooking recipe

Ingredients

8 baking potatoes
3 leeks, white and light green parts only
3 tablespoons butter
1 cup milk
1 (8 ounce) container cream cheese with chives
1/2 teaspoon salt
1/2 teaspoon pepper
oil
sour cream (optional)

Preparation

Heat oven to 400 degrees. Pierce potatoes with fork; bake until tender, about 1 hour.
Chop 2 leeks. Cut remaining leeks into thin strips about 2\" long. In nonstick skillet, melt 1 T. butter over medium heat. Add chopped leeks; cook, stirirng, 5 minutes.
Horizontally cut top 1/3 from each potato. Scoop potato from skins, leaving 1/4\"-thick shells. Heat milk and remaining butter until hot; add to potatoes with cheese, salt and pepper. Mash; stir in cooked leeks. Pipe or spoon mixture into potato shells. On baking sheet, bake until golden, 20-25 minutes.
In nonstick skillet, heat 1/4\" oil over medium heat. Add sliced leeks; cook, stirring, 2 minutes. Drain on paper towels. Top potatoes with leeks and, if desired, sour cream.