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Pesto Stuffed Potatoes Recipe
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Did you know that during the Alaska Klondike gold rush (1897 - 1898) that potatoes were practically worth their weight in gold?
Potatoes were so valued for their vitamin C content that miners traded gold for potatoes.

 

 
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 golden.


 

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