Anti Inflammatory Basil Pesto Potato Skins
Total time1 hr 25 min
Prep time20 min
Cook time1 hr 5 min
4.8(3)
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Learn more →Ingredients
4 servings
For the potato skins
- 6 medium russet potatoes (about 6 oz each), scrubbed
- 2 tbsp olive oil, divided
- ½ tsp kosher salt
- 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 tipChoose 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
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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