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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Madi Cox
[email protected]I love the idea of using basil pesto in twice-baked potatoes. I can't wait to try this recipe!
Sharjeel Yasir
[email protected]This recipe looks amazing! I'm going to make it for my next potluck.
Anthony stockwell
[email protected]Can I make these potatoes ahead of time and reheat them later?
Tadiwa Bontsibokae
[email protected]I'm allergic to basil. Do you think I could substitute another herb, like parsley or cilantro?
Fareed Ullah
[email protected]This recipe seems a bit too complicated for me. I think I'll try a simpler twice-baked potato recipe.
Dunidu .V. Herath
[email protected]I'm not sure about the combination of basil pesto and potatoes, but I'm willing to try it. It sounds like an interesting flavor combination.
Hannah Kyeremateng
[email protected]This recipe is a great way to use up leftover mashed potatoes. I love the idea of adding basil pesto to them.
JASIM sarkar
[email protected]I'm definitely going to give this recipe a try. It looks like the perfect side dish for my next dinner party.
Hapture Elvis
[email protected]These potatoes look delicious! I can't wait to try them.
Enma Rodas
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler twice-baked potato recipe next time.
Hassanatu Kamara
[email protected]The potatoes were a bit dry. I think I'll try adding some more butter or cream next time.
Parishay Malik
[email protected]These potatoes were a bit bland for my taste. I think next time I'll add some more spices to the pesto.
Abdulrahim Surve
[email protected]I'm not a huge fan of basil pesto, but I thought I'd give this recipe a try. I'm glad I did because the potatoes were delicious! The pesto added a nice flavor without being overpowering.
Stella Asamoah
[email protected]These potatoes were a bit more work than I expected, but they were worth it. The basil pesto was a great addition and the potatoes were very flavorful.
Umar Khetran
[email protected]I was looking for a new way to make twice-baked potatoes and this recipe didn't disappoint. The basil pesto added a nice twist and the potatoes were delicious.
SM ALAMIN
[email protected]These potatoes were so easy to make and they turned out perfectly. I loved the combination of flavors from the basil pesto and the cheese. Definitely a keeper!
Raheel Ahmed
[email protected]I'm not usually a fan of twice-baked potatoes, but these were amazing! The basil pesto really made all the difference. I'll definitely be making these again.
Dario Gomez
[email protected]These twice-baked potatoes were a hit with my family! The basil pesto added a delicious and unique flavor that we all loved. The potatoes were crispy on the outside and fluffy on the inside, and the melted cheese was the perfect finishing touch.