Twice-Baked Potatoes with Monterey Jack and Pesto | America's Test Kitchen

Name: Twice-Baked Potatoes with Monterey Jack and Pesto | America's Test Kitchen
Ingredients: 4 russet potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil; 4 ounces Monterey Jack cheese , shredded (about 1 cup); 1/2 cup sour cream; 1/4 cup buttermilk; 2 tablespoons unsalted butter , at room temperature; 3 medium scallions , white and green parts sliced thin (about 1/2 cup); 1/2 teaspoon table salt; 1/4 cup basil pesto , purchased or home made; Ground black pepper

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Double bake the potato shells, choose the right dairy for the filling, and finish under the broiler to make this common side dish even better.

Keywords

Side Dishes
Potatoes
Vegetarian

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Ingredients

4 russet potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil
4 ounces Monterey Jack cheese , shredded (about 1 cup)
1/2 cup sour cream
1/4 cup buttermilk
2 tablespoons unsalted butter , at room temperature
3 medium scallions , white and green parts sliced thin (about 1/2 cup)
1/2 teaspoon table salt
1/4 cup basil pesto , purchased or home made
Ground black pepper