I know, how predictable that I chose another potato recipe :P I've been so swamped with uni and the panto rehearsals/performances that I haven't had time to cook anything of note lately. It was a welcome challenge to fit the SRC into this month! (Also, please do click the link and visit our webpage, it looks pretty rad).
The blog I was assigned was Savouring the Thyme. Jennifer's blog is great! I bookmarked so many things to make this month but it turned out that this was the only thing I could fit into my uni work haze. As soon as I hit summer holidays, the bookmarks are coming out!
These potatoes are ridiculously simple and I can't believe I never thought of combining potatoes and pesto before. If you can commit to the hour for roasting the potatoes, and I suggest you do, this is entirely worth it.
Total time commitment: 1 hour 20 minutes (1 hour 15 minutes cooking, 5 minutes actually working)
Recipe from Savouring the Thyme
1 tsp pesto
1. Coat the potato with olive oil and roast for 50-60 minutes until tender. Leave to cool until you can handle them.
2. Cut off the top third of the potato and set aside (or eat - I ate and it was one of the best decisions I've made). Scoop out the innards of the potato, leaving a little wall around the skin so it doesn't collapse in on itself.
3. Mash the potato insides and pesto together and scoop back into the potato.
4. Bake for another 15 minutes.
Click here to look at all of the other members' recipes!