Source: In Erika's Kitchen
Twice-baked potatoes with pesto
by Erika Kerekes
Easy twice-baked potatoes with pesto - a perfect green snack for St. Patrick's Day. Use tiny new potatoes for bite-sized finger food.
12 baby potatoes
3 Tbsp pesto sauce (prepared or homemade)
1/4 cup mozzarella cheese, grated
1 Tbsp butter salt and pepper to taste
Preheat the oven to 350 degrees. Wash the potatoes well and place them on a baking sheet. Bake the potatoes about 40 minutes, until they are soft enough that the tip of a knife slides in easily. Let the potatoes cool until you can handle them without burning yourself. Leave the oven on.
Cut about 1/4 inch off the top of each potato lengthwise. Discard the top slices. With a small spoon and working very carefully, scoop out the insides of each potato, leaving about a quarter-inch layer of potato flesh all around. Be careful not to pierce the skin - you need the potato shells intact. Put the potato flesh into a small mixing bowl.
Mash the potatoes with the tines of a fork, then stir in the pesto, cheese and butter. Season to taste with salt and pepper (be more generous with the salt than you think you need to be). Using the same small spoon with which you scooped out the potatoes, fill the potato shells with the filling, mounding it above the opening.
Return the potatoes to the baking sheet and put it back in the oven for 30 minutes, or until the potatoes are sizzling and browned on top. Serve immediately.