Double-Baked Potatoes with Creamy Chive Pesto

Double-Baked Potatoes with Creamy Chive Pesto

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Course Dinner, Lunch
Cuisine Camping
Servings 2 people

Ingredients
  

  • 2 medium russet potatoes
  • 5 tbsp olive oil , divided
  • salt and freshley ground pepper
  • 2 garlic cloves, finely chopped
  • 2 cups cilantro , coarsely chopped,divided
  • 5 tbsp finely chopped scallions ( green part only ), divided
  • ¼ cup finely chopped chives , divided
  • 2 tbsp fresh lemon juice , divided , plus more if needed
  • ½ cup mixed nuts

Instructions
 

  • Heat the oven to 425 °F
  • prick each potatoe with a fork all over it
  • Now rub the outside with 1 tsblespoon of olive oil and then sprinkle salt and pepper all over it
  • Then arrange them on rimmed baking sheet
  • Cook them for 50 to 60 mins , until the skins are crispy and you can insert a knife easily into the potato
  • Cut the potatoes in half lengthwise and then scoop out most of the flesh to be used in the mixture
  • Now in a bowl we will be making the mixture to put in the potatoe skins
  • So now add the garlic , 1 cup of cilantro, 3 tablespoons of scallions , 2 tablesppons of chive , 2 tablespoons of oil , and 1 tablespoon of lemon juice , season with salt and pepper
  • Now mix it all together and mash up the potato flessh
  • Now sppon the mixture back into the potato skins and then bake for another 20 mins
  • Meanwhile , make the creamy chive pesto mixture
  • In a food processor , combine the mixed nuts and remaning cup of cilantro, 2 tsblespoons of scallions , 2 tablesppons of chives , 2 tablesppons of oil , and 1 tablespoon of lemon juice
  • Pulse , scraping down the sides if needed , until the mixture is well mixed ,the herbs are very finely chopped
  • With the motor running now add 2 to 3 tblespoons of warm water until smooth and the consistency just like sour gream
  • When the potatoes are down cooking let them cool down abit before serving them
Keyword Baked Potato
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