Pesto Twice Baked Potatoes

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I was pleasantly surprised how delicious these potatoes were. I think what made them especially good was the skin was nice and crispy. To make sure the skin on your baked potatoes is crispy cover them in a bit of oil before you bake. I served it with some spicy italian sausage and steamed lemon and garlic broccoli.

 

Pesto Twice Baked Potatoes

Serves 4

Ingredients:

2 russet potatoes

1 Tbsp. oil

¼ cup pesto (bought or homemade)

¼ cup sour cream

¼ cup shredded mozzarella

shredded parmesan cheese

Directions:

Preheat oven to 400 degrees. Wash potatoes and cover outside with oil. Place directly on oven rack and bake for 1 hour. Cool potatoes until able to handle. Turn down oven to 375 degrees. Cut in half and scoop out soft insides into a large bowl leaving skin intact. Mix inside of potatoes with pesto, sour cream, shredded mozzarella, salt and pepper. Scoop mixture back into potato skins and sprinkle parmesan cheese on top. Place back in oven and cook for 20 minutes till tops are golden.

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