Twice-Baked Pesto Mashed Potatoes

By jenlin

Ingredients

• 4 12-ounce russet potatoes
• 1/2 cup basil or dried tomato pesto
• 1/2 cup shredded Pecorino-Romano cheese (2 ounces)
• 1/4 cup whole milk
• Salt
• Freshly ground black pepper
• 1/4 cup pine nuts

Details

Servings 8
Preparation time 25mins
Cooking time 25mins
Adapted from bhg.com

Preparation

Step 1

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.