Pesto Stuffed Potatoes

[Guest guest]

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.