Heat oven to 425 degrees. Place potatoes in microwave safe baking dish. top potatoes with leeks; sprinkle with 3 tbsp water. Cover; microwave on HIGH until potatoes are fork tender (3-6 minutes)
Place bread shell on cookie sheet; spread with sour cream to within 1/2 inch of edge. Arrange potato slices and leeks over sour cream. Sprinkle with cheese, rosemary, salt and pepper.
bake 8-10 minutes or until cheese is melted.
Originally Submitted
7/6/2010
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