Baked Potatoes Filled with Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large potatoes (approx. 225 g each)
- 150 ml double crème or sour cream
- 75 ml vegetable stock
- 2 tablespoon lemon juice
- 3 tablespoon basil, chopped
- 2 clove (s) garlic, crushed
- 2 tablespoon pine nuts
- 3 tablespoon parmesan, grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and dry the potatoes and prick the peel with a fork. Then rub salt on the skin and bake the potatoes in a preheated oven at 190 ° C for one hour until the potatoes are cooked and the skin is crispy.
- Tip:
- When the potatoes are baked for 1 hour, bake them wrapped in aluminum foil for the first 40 minutes and bake without foil for the last 20 minutes (then the peel does not become too firm).
- Then take the potatoes out of the oven and cut them in half lengthways. Hollow out the potatoes with a spoon, leaving a thin edge. Put the inside in a bowl, mash with a fork.
- In the meantime, put the cream and stock in a saucepan and simmer for 8-10 minutes until the mixture is reduced by half. Stir in lemon juice, garlic, basil and season with salt and pepper.
- Mix the mixture together with the pine nuts with the potato mixture. Put the whole thing back into the potato skins and sprinkle with parmesan. Put the potatoes back in the oven for 10 minutes until the cheese is browned.
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