Guest guest Posted March 26, 2009 Report Share Posted March 26, 2009 Pesto Stuffed Potatoes 4 large Idaho potatoes 1/2 cup ricotta cheese 1/3 cup prepared pesto salt and pepper to taste Scrub potatoes and prick with a fork. Bake at 400 degrees for 1 hour 15 minutes or until potatoes yield to the touch. Cut the very top off the potatoes and scoop out the pulp, leaving a potato shell. Place shells on a greased baking sheet. Mash potatoes in a bowl. Add the ricotta, pesto, salt and pepper. Spoon back into shells. Bake for 15 minutes at 350 degrees or until tops turn golden. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.