BASIL PESTO TWICE-BAKED POTATOES
Potatoes and pesto go so well together that I came up with a new way to mix them. Twice baked potatoes are so convenient as they don't require any last-minute fuss! They are also easy to reheat from the fridge if you make a large batch. If you can't find mascarpone cheese, I'm sure cream cheese would work just fine although it wouldn't give quite the same flavour.
Provided by Shuzbud
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F or 180°C.
- Bake the potatoes in the oven for about an hour, until the skins are firm and the centres are soft.
- When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
- Lightly mash with a fork the flesh that has been removed from the skins. Mix in the mascarpone cheese and basil pesto sauce and season with salt and pepper if desired. Stir well to mix.
- Add the grated mozzarella and pine nuts and stir to mix.
- Scoop the filling back into the potatoes, smoothing the tops.
- Place on a foil-covered baking tray and bake for 10 minutes, until the filling is hot.
- Serve hot!
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Tare Debela
[email protected]These potatoes are a great way to impress your guests. They're sure to be a hit!
Abby Smith
[email protected]I'm definitely going to make these potatoes again. They're a delicious and easy side dish.
Ilija Djordjevic
[email protected]The recipe was easy to follow, but it took a bit longer than I expected. The potatoes were worth the wait though!
Umesh Chaulagain
[email protected]These potatoes are a great way to sneak some extra vegetables into your diet. My kids loved them!
Farhad Ayas33
[email protected]I'm not a fan of twice-baked potatoes, but I decided to try this recipe anyway. I'm glad I did! The pesto added a delicious flavor and the potatoes were cooked perfectly.
Nazam Uddin
[email protected]I've made these potatoes several times now and they're always a hit. They're the perfect side dish for any occasion.
Aiden Paige
[email protected]These potatoes were a bit bland for my taste. I think I'll add some garlic and Parmesan cheese next time.
Jake J Mares
[email protected]I'm allergic to nuts, so I used sunflower seed pesto instead of basil pesto. The potatoes were still delicious!
Shameem Akhtar
[email protected]These twice-baked potatoes are a great way to use up leftover pesto. They're also a delicious and easy side dish.
Francisca Gauna
[email protected]I love pesto, so I knew I would love these potatoes. They did not disappoint! The pesto flavor was perfect and the potatoes were cooked to perfection.
Steven Phiri
[email protected]The recipe was easy to follow, but the potatoes took longer to bake than the recipe stated. Other than that, they were delicious!
Thomas Ctjie
[email protected]These potatoes were a bit too dry for my taste. I think I would add more butter or milk next time.
Hangu Lala
[email protected]I'm not a huge fan of pesto, but I decided to give this recipe a try. I'm glad I did! The pesto flavor was subtle and the potatoes were delicious.
Mordecai Case
[email protected]My family loved these twice-baked potatoes. The pesto added a nice twist to the classic dish. I also appreciated that the recipe was easy to follow.
Sufyan Shaikh
[email protected]I used a store-bought pesto and it turned out great. The potatoes were fluffy and the pesto was flavorful. Will definitely make again!
Vodounnon Rene
[email protected]These twice-baked potatoes were a hit! The pesto added a delicious depth of flavor. I'll definitely be making these again.