Shelly's Recipe

TWICE BAKED POTATOES WITH MONTEREY JACK AND PESTO

Category: Twice Baked Potatoes

4 medium russet potatoes, scrubbed, dried and rubbed lightly with vegetable oil
1 cup Monterey jack cheese
1/2 cup sour cream
1/4 cup buttermilk
1/4 cup pesto
3 medium scallions, sliced thin
1/2 tsp salt
Ground black pepper

Preheat oven to 400. Bake potatoes on a foil-lined baking sheet until skin is crisp and deep brown, about 1 hour. Setting the baking sheet aside, transfer the potatoes to a wire rack and let cool about 10 minutes. Using an oven mitt to handle the potatoes, cut each potato in half so that the long, blunt sides rest on a work surface. Using a small spoon, scoop the flesh from each half into a medium bowl, leaving 1/8 – 1/4 inch of flesh in each shell. Arrange shells on a lined baking sheet and return them to the oven until dry and slightly crisped, about 10 minutes. Meanwhile, mash the potato flesh with a fork until smooth. Stir in remaining ingredients until well combined. Remove the shells from the oven and increase the oven to broil. Holding the shells steady on the baking sheet, spoon the mixture into the crisp shells, mounding it slightly at the center and return the potatoes to the oven. Broil until spotty brown and crisp on top, 10-15 minutes. Cool for 10 minutes