Baked potatoes with soured cream pesto - Bakad potatis med pestogräddfil

BAKED POTATOES WITH SOURED CREAM PESTO
Bakad potatis med pestogräddfil

Who doesn’t love a baked potato? It gets even better with a good soured cream, flavoured with home-made pesto.

4 servings

4 baking potatoes

1 tablespoon olive oil
2 cups basil
1 chopped garlic clove
2 tablespoon lightly toasted pine nuts
¼ cup finely grated Parmesan cheese
1/3 cup soured Cream

Heat the oven to 430F.

Thoroughly rinse, scrub and wipe off the potatoes. Prick them all around with a fork. Cut 4 sheets of baking paper and 4 equally sized aluminum foil sheets, large enough for the potatoes. Put the baking paper on top of the aluminum foil and then put 1 potatoes on each. Brush the potatoes with olive oil and wrap them up loosely.

Put the potatoes in the oven and bake for 1 hour 15 minutes until very tender and soft. Take them out and leave them in their packages for a while. Meanwhile, put basil, garlic and half of the pine nuts in a mixer and run until you have a smooth pesto. Transfer to a bowl and blend in Parmesan and soured cream.

Make an X in the potatoes before serving and press around it so that they open up. Spoon over the sour cream pesto and sprinkle with remaining peanuts. The potatoes are lovely as a light lunch but can also be served with barbecued or fried meat or chicken.

Enjoy!

Bella