Potatoes Stuffed with Pesto and Sun-Dried Tomatoes

Name: Potatoes Stuffed with Pesto and Sun-Dried Tomatoes
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams large baking potatoes each); 118 milliliters basil pesto; 59 milliliters milk; 59 milliliters sliced ripe olives, well drained; 118 milliliters finely shredded Parmesan cheese; 79 milliliters julienne sun-dried tomatoes packed in oil and herbs, drained

Potatoes Stuffed with Pesto and Sun-Dried Tomatoes might be It is a good option if you're following a gluten free diet. A mixture of baking potatoes, basil pesto, julienne sun-dried tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with fork.

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Potato

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Oven

Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with fork.

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Potato

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Oven

Let stand until cool enough to handle.

Cut each potato lengthwise in half; scoop out insides into medium bowl, leaving a thin shell.

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Potato

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Bowl

Add milk to potatoes; mash with potato masher or electric mixer until no lumps remain (amount of milk needed will vary depending on type of potato used). Stir in pesto, tomatoes, olives and 1/2 cup cheese. Fill potato shells with mashed potato mixture.

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Potato

Tomato