Yields: About 12 skins
Prep time: 20 minutes
Cook time: 50-60 minutes
Ingredients
- Potatoes: 6 medium russet potatoes (or a similar baking variety)
- Olive oil: 2 tablespoons, plus more for drizzling
- Salt and black pepper: To taste
- Pesto: 1/2 cup prepared pesto (store-bought or homemade – see note below)
- Mozzarella: 1 cup shredded mozzarella cheese, or 8 oz fresh mozzarella, sliced
- Cherry or grape tomatoes: 1 cup, halved
- Fresh basil: 10-12 leaves, chopped
- Balsamic glaze: For drizzling (optional)
Instructions
1. Prep the Potatoes
- Preheat oven to 400°F (200°C).
- Thoroughly wash and scrub the potatoes. Pierce each potato several times with a fork.
- Rub the potatoes with a little olive oil and season generously with salt and pepper.
2. Initial Bake
- Place potatoes directly on the oven rack and bake for 50-60 minutes, or until easily pierced with a fork.
- Let cool slightly until you can comfortably handle them.
3. Scoop and Fill
- Cut each potato in half lengthwise.
- Carefully scoop out most of the potato flesh, leaving about 1/4-inch thickness to create a sturdy skin. Reserve the potato flesh for other uses (mashed potatoes, hash, etc.).
- Drizzle the inside of each skin with a bit of olive oil, then season with salt and pepper.
- Spoon a teaspoon of pesto into each potato skin and spread slightly.
- Top with shredded mozzarella or mozzarella slices.
- Distribute the halved cherry tomatoes among the potato skins.
4. Final Bake
- Place the filled potato skins on a baking sheet.
- Bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
5. Finishing Touches
- Sprinkle with chopped basil.
- Drizzle with balsamic glaze (if desired).
- Serve immediately.
Homemade Pesto Note: If you’d like to make your own pesto, it’s easy! Blend together:
- 2 cups fresh basil
- 1/4 cup pine nuts
- 1/2 cup freshly grated Parmesan cheese
- 2-3 garlic cloves
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Enjoy your delicious and flavorful Caprese Pesto Potato Skins!
