Pesto Parmesan Baked Potatoes
Ingredients
- 4 Russet potatoes (about 8 oz each)
- 2/3 cup grated Parmesan cheese, divided
- 1/2 cup ricotta cheese
- 2 tbsp prepared sun-dried tomato pesto
- 1/2 tsp each salt and pepper
Directions
Preheat oven to 400°F. Pierce each potato several times with fork. Bake for 55 to 60 minutes or until tender; let cool for 10 minutes.
Cut each potato in half lengthwise. Scoop out potatoes, leaving 1/4-inch border all around and keeping skins intact. In bowl, mash potato pulp until smooth; mix in 1/2 cup Parmesan, ricotta, pesto, salt and pepper.
Divide potato mixture evenly among potato shells. Sprinkle with remaining Parmesan. Bake on parchment paper–lined baking sheet for 20 to 25 minutes or until heated through. Broil for 1 to 2 minutes or until tops are golden brown.
Tip: Garnish with toasted pine nuts if desired.
