Baked Potatoes With Pesto
- Ready In:
- 1hr 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 baking potatoes (about 8 oz. each)
- 2⁄3 cup heavy cream
- 1⁄3 cup vegetable stock
- 1 tablespoon lemon juice
- 2 garlic cloves, crushed
- 3 tablespoons chopped basil
- 2 tablespoons pine nuts
- 2 tablespoons parmesan cheese, grated
- salt and pepper
directions
- Scrub potatoes well and prick with a fork. Rub a little salt on the skins. Cook on a cookie sheet at 375 degrees for 1 hou, until skins are crisp.
- Cut potatoes in half lengthwise. Using a spoon, scoop the flesh into a mixing bowl, leaving a shell of potato inside the skins. Mash flesh with a fork.
- Mix the cream and stock in a pan and simmer over low heat for 8-10 minutes until reduced. Stir in lemon juice, garlic, basic and salt and pepper to taste. Add to potato flesh and mix well.
- Spoon the mixture back into the potato shells and sprinkle cheese on top. Return to the oven for 10 minutes, until cheese has browned.
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RECIPE SUBMITTED BY
International Human Rights Consultant, vegetarian, yogi, world traveler.