Tuesday, 22 November 2011

Baked potato: leek, pistachio & parmeggian


Leek, pistachios, parmigiano, butter, potato.
Serves: 1 Preparation: 45 minutes - 1 hour

Once you have made your perfect baked potato, you need to fill it! Traditional fillings are all well and good but if you eat a baked potato every day for lunch then sometimes you need to mix it up! This has a wonderful flavour and texture and is great for using up leftover leek!

1) Slice the leek and finely chop. Sautee in a little butter for 2 minutes, and then add about a teaspoon of crushed pistachio nuts. Toast in the pan for a further minute and spoon onto the potato.

2) Top with grated parmeggian and serve!

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