Low Sodium Basil Pesto Potato Skins

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

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Ingredients

4 servings

For the potato skins

6 medium russet potatoes (about 6 oz each), scrubbed
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
2 tbsp olive oil, divided
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the pesto

2 cups fresh basil leaves, loosely packed
¼ cup walnut halves
½ cup finely grated parmesan cheese, divided
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
3 tbsp garlic-infused olive oil
1 tbsp fresh lemon juice
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

3 scallions, green tops only, thinly sliced

Instructions

1
Preheat the oven to 400°F (205°C). Pierce each potato several times with a fork, then place directly on the oven rack. Bake for 45–50 minutes, until the skins are firm and a skewer slides through the center with no resistance.
2
Remove the potatoes from the oven and let them rest on a cutting board for 10 minutes, until cool enough to handle. Increase the oven temperature to 425°F (220°C).

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