Most potato varieties fall into one of three major categories: starchy (high-starch), waxy (low-starch) or all-purpose (medium-starch). Unfortunately, grocery stores typically don't categorize their potatoes by starch content. Instead, they sort potatoes into seven types: russet, yellow, white, purple or blue, red, fingerling and new. Each of these types includes many varieties of potatoes that share a similar appearance and starch content.
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In this recipe, I've created a much creamier, parm and leek version of the classic twice-baked potato. To create a super creamy texture, I mashed the potatoes with a parmesan sauce. And to add some contrast, I added a crispy bread crumb topping.
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Yes, "zucchini potato cheese" is just a string of three separate foods. And yet, these three words mean so much more. I'm not sure what the original name for this dish was (if it ever had one at all) but in my childhood house, we just called it "zucchini potato cheese." Turns out, those are the only ingredients you need to make magic.
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Tieghan Gerard of Half Baked Harvest is one of my very favorite food bloggers. Her photography is total goals and her recipes are always so unique and delicious.
I knew I wanted try her clever use of potatoes on pizza, but wasn’t sure which flavors to focus on UNTIL I took a bite of my mom’s potato leek soup last weekend. Potatoes and leeks are such a classic combo, so I knew I couldn’t go wrong with this one.
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