Double-Baked Potatoes with Creamy Chive Pesto
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
Tried this recipe?Let us know how it was!