Wednesday, 6 May 2009

Stuffed Baked Potatoes with Pesto

Serves 4

4 baking potatoes
200ml creme fraiche
175g grated Wensleydale (or 87.5g Parmesan)
150ml pesto
2 garlic cloves, peeled and crushed
salt and black pepper

Preheat the oven to 180C/Gas 4.
Wash the potatoes and score round the full diameter of the potato with a sharp knife, only just piercing the skin. This makes it easier to cut them precisely, so that you get two perfect halves.

Bake the potatoes until they're cooked all the way through. Remove from the oven, leaving it on, and cut them in half. Carefully scoop out the potato from the skins and put it into a bowl.
Add all the other ingredients to the potato flesh and mix thoroughly with a fork. Spoon the mixture back into the potato skins, piling them up above the edges.
Return to the oven for about 15 minutes, until the tops become golden.

These can be kept in the fridge for up to 2 days or can be frozen at the just-stuffed stage.

I made the quantity here and had one skin for lunch, freezing the other seven, so it will be interesting to see how they come out once defrosted.
I love how easy this was and I used my wild garlic pesto this time. I'm looking forward to making some basil pesto and trying them with that.

Taken from: Sarah Raven's Garden Cookbook

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