MSG Free Basil Pesto Potato Skins

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

4.8

(3)

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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
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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