Twice-Baked Potatoes with Monterey Jack and Pesto

Name: Twice-Baked Potatoes with Monterey Jack and Pesto
Total time: 135 min
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

www.americastestkitchen.com

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