Twice Baked Pesto Mashed Potatoes
Twice baked potatoes with a twist! Pesto adds bold flavor to these twice baked potatoes. Serve with roasted chicken for a spectacular supper!
- 4 (12 ounce) russet potatoes
- 1/2 cup basil pesto, or substitute tomato pesto
- 1/2 cup shredded Pecorino-Romano cheese, about 2 ounces
- 1/4 cup whole milk
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup pine nuts
Preparation time 25mins
Cooking time 95mins
Adapted from bhg.com
Preheat oven to 400 degrees F.
Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake for 1 to 1 1/4 hours or until tender. Remove from oven; let stand for 10 minutes. Cut potatoes in half lengthwise. Scoop out potato pulp, leaving 1/4-inch shells; place pulp in a medium bowl. Reduce oven temperature to 350 degrees F.
Mash potato pulp with a potato masher, or an electric mixer on low speed. Add pesto, 1/4 cup of the cheese, and the milk; beat until smooth. Season to taste with salt and pepper. Spoon the mashed potato mixture into the potato shells. Sprinkle with the remaining 1/4 cup cheese.
Place filled potato shells in a 15x10x1-inch baking pan. Bake for 20 minutes. Sprinkle with pine nuts. Bake about 10 minutes more or until nuts are toasted.
To Make Ahead
Prepare as directed through Step 2. Transfer potatoes to an airtight container; cover. Chill for up to 24 hours. Preheat oven to 350 degrees F. Continue as directed, except bake potatoes for 30 minutes before adding pine nuts.