Pesto Baked Potatoes

They've got "baked" right in the name, these guys get to be in the blog, right?

We're just going to say yes, because they're tasty. Like, really really tasty. And they're even better for lunch the next day.

These guys really weren't that hard to make, just bake the potatoes, (which really does take an hour, so this isn't a great recipe to make if you're running late for work. Not like I would know.) Make the goop, scoop out the potato guts, and stuff them right back up again.

Even scooping out the potatoes wasn't nearly as hard as I thought! The picture from the recipe had them all neatly cut in half, and the innards were perfectly scooped out, so I got really nervous when mine got a little sloppy. But they stayed together, no problemo!

I feel like I need some exciting, near-death experience to share about these potatoes...nope, I got nothing. I made them, they were yummy, the end.

Pest Baked Potatoes
From Kayotic Kitchen

3 large potatoes
1 large shallot (I used green onion)
2 garlic cloves
1/2 cup cream or half and half
1/3 cup vegetable or chicken broth
A handful of fresh basil
Pine nuts
Salt
Pepper
Olive oil
A lemon
Parmesan cheese

Poke holes in the potatoes, lightly brush them with olive oil, and sprinkle with a generous amount of salt. Bake unwrapped at 400 for an hour.
Sautee chopped shallot over low heat for about three minutes. Add minced garlic and cook for an additional two minutes. Pour in cream and broth. simmer over low heat for about 10 minutes.
Add salt and pepper, chopped basil, and fresh lemon juice to taste.
Cut potatoes in half lengthwise while they're still hot. Scoop out the insides, leaving a thin layer of potato in the skin. Add potato to the sauce, along with a handful of whole pine nuts. Fill the potato skins with potato mixture. Sprinkle with parmesan and put them back in the oven for about 10 minutes.