Pesto has been a newer fascination of mine. It all began with a pesto & asparagus pasta salad sample that I had at the grocery store a few months ago. I just loved it. I have not yet graduated to the step of making my own because the stuff made in the deli at the grocery store is oh so fabulous.
This month in Secret Recipe Club I was assigned the rather intriguing Culinary Adventures with Camilla. Her recipes were a whole new world for this southern gal & I read about all sorts of foods & techniques that I never would have thought of trying out. Because of my recent fascination with pesto, when I came across the Pesto Filled Potatoes, I knew I had found ‘the one’.
Camilla made her own pesto, and you can read how she did hers over on her blog. Like I said earlier, I haven’t progressed to that step yet since I am so addicted to the deli stuff. So, I used the prepared pesto that I already had on hand. Also, Camilla used small potatoes for an appetizer, while I used russet potatoes for a side to our dinner.
potatoes (doesn't matter what kind, whatever your choice is)
prepared pesto (or make your own)
Wrap the potatoes in tinfoil, and bake at 350 degrees for an hour, or until tender. Refrigerate until cool. Scoop out some of the insides & fill with pesto. Salt & pepper if desired. Garnish with shredded Parmesan cheese. Refrigerate until time to serve.