Baked potatoes stuffed with garlic-onion puree

Ingredients:

• 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

Preparation:

1. Preheat oven to 190°C.
2. 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.
3. 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.
4. 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.