Monday, 12 September 2011

Potato skins stuffed with courgette & pistachio pesto


Potato, courgette, basil, basil oil, parmigiano, pistachio, baby plum tomatoes. 

I make mashed potatoes in 3 different ways depending on the time I have, or the type of mash I'm making.
On the occasions where I bake the potatoes in the oven I cannot resist saving the skins to stuff them with scrummy things.

1) Cover the potatoes in foil and bake for 1 and a half hours.

2) Scoop the potato from the skins ensuring that you leave a thin layer of potato to give the shell some integrity. Set the potato aside to cool.

3) To make the pesto: Grind a handful of pistachios in a mortar and pestle, then grind a handful of basil into the nuts. Stir through some basil oil, a little finely grated parmeggian and stir the pesto into roughly grated courgette.

4) Spoon the courgette pesto into the potato shells, top with halved baby plum tomatoes and bake in the oven for 10 minutes.

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