Pesto Stuffed Potatoes
4 large Idaho potatoes
1/2 C. ricotta cheese
1/3 C. prepared pesto
salt and pepper to taste
Scrub potatoes and prick with
a fork. Bake at 400°F. 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°F. or until tops turn