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Potatoes Stuffed with Pesto and Sun-Dried Tomatoes
Potatoes Stuffed with Pesto and Sun-Dried Tomatoes
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Prep Time:
20 minutes
Total Time:
1 hour 55 minutes
Make-ahead twice-baked potatoes - convenient and delicious! Prep in advance, then simply bake when ready.
Ingredients:
  • 3 large baking potatoes (8 to 10 oz each)
  • 1/4 to 1/2 cup milk
  • 1/2 cup basil pesto
  • 1/3 cup julienne sun-dried tomatoes packed in oil and herbs, drained
  • 1/4 cup sliced ripe olives, well drained
  • 1/2 cup finely shredded Parmesan cheese
  • Chopped fresh basil or parsley, if desired
  • Additional shredded Parmesan cheese, if desired
Instructions:
  • Preheat your oven to 375°F. Give the potatoes a gentle scrub to clean, leaving the peels intact. Using a fork, pierce the potatoes several times. Bake for 1 to 1 ¼ hours until they are tender when pierced in the center. Allow the potatoes to cool before handling.
  • Halve the potatoes lengthwise and hollow them out into a bowl, keeping a thin shell. Mix in milk and mash until smooth. Then blend in pesto, tomatoes, olives, and 1/2 cup cheese. Fill the potato shells and arrange them on a cookie sheet.
  • Bake for roughly 20 minutes or until piping hot. Garnish with fresh basil and extra cheese before serving.

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