Garlic Leek Double Baked Potatoes

This evening I threw together some potatoes and thought I would share the recipe with all of you so you could give them a try - they were delicious. (This recipe serves 10)

5 large baker potatoes
1 T coarse ground salt
1 medium leek, cleaned and diced
1 1/2 T Smart Ballance
2 lg cloves garlic (~3t) crushed
1 cup Tofutti sour cream
2 T Tofutti cream cheese
3/4 c Silk
1/4 t white pepper
1/4 t celery salt
4 oz organic white cheddar, shredded

Preheat over to 400*. Wash potatoes, prick with fork and rub with salt. Place in preheated oven and bake for 50 minutes or until knife easily stabs through middle of potato. Once potatoes are done, remove and place on cutting board. Decrease oven temperature to 350*. Slice all potatoes in half lengthwise and let sit. While potatoes are cooling, prepare the leeks. Cut off the green ends of the leek and the root end, slice in half, wash and then dice. Place into a large mixing bowl. Peel 2 large cloves of garlic and run over a zester into the large bowl. If you do not have a zester, a garlic press will work as well. With a large spoon scoop out the meat of the potatoes into the bowls, leaving the skins in tack. Mash up the potatoes with the garlic and leek. Once all large chunks are broken up, add the remaining ingredients through the celery salt. If you prefer a wetter consistency, feel free to add an additional splash of milk or two. Lastly, add 3/4 of the shredded cheddar to the mixing bowl and combine. Divide the potato mixture filling up each of the shells. Place the shells into a large glass baking dish. Take the remaining cheddar and sprinkle over the top of the potatoes. Bake for 20 minutes in the oven until cheddar is melted. Serve with pepper steak, green beans with onions and garlic, and green salad.

Enjoy.