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Prep 20min
Total1hr55min
Servings6
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Ingredients
3
large baking potatoes (8 to 10 oz each)
1/4
to 1/2 cup milk
1/2
cup basil pesto
1/3
cup julienne sun-dried tomatoes packed in oil and herbs, drained
1/4
cup sliced ripe olives, well drained
1/2
cup finely shredded Parmesan cheese
Chopped fresh basil or parsley, if desired
Additional shredded Parmesan cheese, if desired
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Steps
1
Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with fork. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with fork. Let stand until cool enough to handle.
2
Cut each potato lengthwise in half; scoop out insides into medium bowl, leaving a thin shell. 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. Place on ungreased cookie sheet.
3
Bake about 20 minutes or until hot. Sprinkle with basil and additional cheese.
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Refrigerate unbaked filled potatoes tightly covered up to 48 hours. To reheat in oven, bake uncovered on ungreased cookie sheet at 375°F about 30 minutes or until hot.
To reheat baked potatoes in microwave, arrange potatoes in circle on 10-inch microwavable plate. Cover loosely with microwavable plastic wrap; microwave on High 12 to 15 minutes, rotating plate one-half turn after 5 minutes, until hot.
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