Saturday, March 17, 2012

Baked Potato Pesto

Recently, I've realized that I really like POTATOES. I've already successfully replicated the Creamy Potato Gratin that I loved during my college days. Now, it was time to try making some potato jackets and fill them up with nothing else but potatoes!

I came across this recipe for Pesto Baked Potato on Pinterest, and I knew I just had to try it out, with a few tweaks, of course.

So, here are things you'll be needing:

Any baking pan (I used my non-stick square pan)

Ingredients: Makes 2 servings
1 lb potato, washed
150g cream
1 tbsp pesto sauce
Salt and pepper
Parmesan cheese, grated

Preheat your oven to 400F. Pinch your washed potatoes for about 6-8 times.

Pat the potatoes dry, then brush on some olive oil and rub with some sea salt. Bake the potato for about an hour or until it is tender.


When the potato has been in the oven for about 30 minutes, butter up a pan over low heat and toss in the garlic and onions.

When garlic starts to brown, put in the heavy cream. Season with salt and pepper.

When cream starts to simmer, add in the pesto sauce. Leave the sauce to cool until potatoes are done.

Once potatoes are done, cut them in half using thongs to hold them steady. Leave the oven on low heat while preparing potatoes.

Scoop out some of the potatoes, making sure to leave some on with the skin.

Mix the scooped potatoes with the creamy pesto sauce, then put some into each of the potato jackets.

For one of the potato jackets, I added some peanuts to see if the added texture would really make it better.

Top the potatoes with some parmesan cheese.

Pop the potatoes back into the hot oven for about 10-15 minutes. Serve hot.

In my opinion, this dish is good by itself, but it can also be a side dish as suggested in the original recipe. Since I had nothing to serve it with, I ended up eating the entire thing for lunch.

Oh, and the peanuts did make it more interesting, but I still love good old fashioned potatoes by themselves. ^_~

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