Twice Baked Pesto Potatoes

Now that I have figured out exactly where my basil plant wants to live (I can keep it alive) I always have fresh basil.  Another thing I always seem to have on hand is potatoes, why not make Pesto Potatoes!?!  I wasn't sure quite where to begin, so I went to Pinterest.  I found a recipe on Kayotic Kitchen, I changed it up just a bit and ended up with a really GREAT baked potato.

Ingredients:

• 4 (fairly large) Russett Potatoes
• 2 cloves of garlic (minced)
• 1/2 Cup of Heavy Cream
• 1/2 Cup of Vegetable Broth
• Olive Oil
• Sea Salt
• Pepper
• About a handful Fresh Basil (chopped)
• Large Shallot (chopped finely)
• 1/8 Cup of Fresh Grated Parmesan Cheese

Serves 4-6 (because they are split in half and you can eat the whole potato skin and all!)

Preheat oven to 400 degrees.  Wash and scrub the skin of the potato good enough that you could eat it.  Poke several holes in them with a fork, brush them with olive oil, and season with sea salt.  Line a baking sheet with aluminium foil, place potatoes on the foil, and bake for about an hour.

Insert a fork into them to check to see if they are done.  If the fork goes in easy, they are done.  Cut the potatoes in half and let them cool a little bit.  Scoop out the insides with a spoon.  Make sure to do it gently and keep the skins intact.  Place the scooped out potato into a large bowl.

Drizzle a small amount of olive oil in a skillet.  Cook the garlic and shallot for about 3 minutes.  Add in the cream and vegetable broth.  Bring to a boil and simmer for about 10 minutes, stirring throughout.  Add in the basil, a pinch of salt, and a pinch of pepper.  Let the sauce sit for a couple of minutes and it will thicken a bit more.   Pour it in with the potatoes and mix well.  I didn't completely mash the potatoes, but I combined it well (I don't even know if that makes any sense LOL)  Loan the potato mixture back into the skin, top it with a little bit of Parmesan cheese, place back on baking sheet, put it back in the oven for 8 to 10 minutes.

I actually made these a couple of weeks ago and my mouth is watering just writing about them.  OH. SO. GOOD!  I served this with the Loaded Flank Steak (recipe coming soon).

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Pesto Chicken and Pasta

Ingredients:
Fresh Pesto with Almonds

• 1 Cup Fresh Basil (firmly packed)
• 3/4 cup grated or shredded Parmesan Cheese
• 1/2 Olive Oil
• 1 teaspoon Minced Garlic
• 1/3 cup Toasted Sliced Almonds
• Salt and Pepper to taste

Chicken

3 large boneless chicken breasts cut into large strips (about 3 strips per chicken breast)

About a cup of shredded Mozzarella Cheese

16 oz of Whole Grain Rotini Pasta
About a cup of Pesto (from recipe above)

If your almonds are not toasted already then place them in a skillet and toast them for about 5 minutes or until a light golden brown.

Place almonds in food processor.  Pulse for a few seconds.  Add in the remainder of ingredients and process until all ingredients are combined and paste forms.

Preheat oven to 375.  Spread about a 1/4 cup of pesto on the bottom of a 9X13 baking dish.

Place chicken on top of pesto layer.

Spread about a 1/4 cup of pesto on top of chicken.  Cover tightly with foil and bake for 20 minutes.  While the chicken in baking start the water for the pasta.  Cook pasta according to box.

Remove chicken from oven and sprinkle with about a cup of Mozzarella (I actually used the pizza blend that has mozzarella, romano, and parmesan cheeses)

Bake for additional 10-15 minutes until cheese has melted and become a nice golden brown.  The crusty melted cheese is one of my favorite parts!

Drain pasta and ladle in some of the pesto sauce from the bottom of the chicken dish.  Add additional pesto to the pasta and toss.  The amount of pesto you add to your pasta is your decision. My kids like it with a little less so I add it in a little at a time to fit everyone's needs