Monday, September 1, 2014

Pesto Twice-Baked Potato

(Yield 4 potatoes)
4 teaspoons Pesto (make your own or use your favorite store brand)
4 Russet Potatoes
1. Preheat the oven to 400 degrees. Wash and dry the potatoes
2. Pierce the potato several times with a fork and then rub a light layer of olive oil over each potato.
3. Bake the potatoes for 50-60 minutes, until fork tender. Remove and allow to cool just enough so you can hold the potato.

4. Cut the top third of the potato off (lengthwise) and set aside (or eat it). Then remove most of the flesh from the potato (leave a bit on each side and the bottom) and place in a bowl.
5. Add the pesto to the potato, mash well and scoop back into the potato ‘skin’
6. Bake for an additional 15 minutes.


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