Twiced baked pesto potatoes

Bring on the carbohydrates. These potatoes are to die for.

Well, that is if you like pesto and cheese.  I happen to love both, so am so looking forward to having a few bites of these later on today.

Truth: I have to cook the food I want to put up on the blog the night before and wait a whole day before eating it so I can photograph it in decent light. I just can’t deal with the whole tungsten light thing… and I haven’t come up with an at home shooting area for night time that actually produces decent looking pictures.

That is assuming that the pictures I’m taking during the day are actually “decent,” which on some days is completely debatable.  Regardless, it gives you something to look at and that’s what matters right?

Twice baked pesto potatoes
From the Idaho Potato website
2 large baked Idaho potatoes
3/4 cup homemade pesto
1/2 cup low fat Ricotta cheese
2 tbsp half & half
1 tsp salt
1/2 tsp pepper
1/2 tsp red chile flakes
1/2 tsp dried basil flakes
1/4 cup Parmesan cheese

Preheat oven to 425 degrees.

Slice baked potatoes down the center and scoop the insides out into a bowl forming hollowed out potato shells.  In the same bowl, add pesto, cheese, half & half, salt, and pepper. Stir together.  Scoop filling back into the potato shells. Bake for about ten minutes.

Serve with chile, basil flakes, and Parmesan cheese sprinkled over top.

Next time, I think I might try this with sweet potatoes. I’m not 100% sure how pesto will taste with sweet potato, but I figure it is worth at try.  Or I might completely change it up and try a maple barbecue twiced baked sweet potato, because that sounds even better.  You could even toss in some barbecued beans.  Now doesn’t that sound yummy?
You could also slice the potato into spears and create multiple potato boats and serve these as an appetizer. I think that would be adorable… and delicious. You just do what you want with them ok? As long as you try them. 
I’m starting to hear the tummy grumbles, so am off to take care of that. Have a fantastic Wednesday

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