“This is an easy and filling side dish or main course. Twice baked potatoes with amazing pesto filling. You can also add soft cheese or mushrooms for a twist.”
READY IN:
1hr 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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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