Crispy, cheesy, and hearty. These Pesto Stuffed Potato Skins double up as an appetizer or a side dish. Or game day food. I’m thinking Super Bowl parties. I’m probably the last person who will talk or watch football, however, living in the hometown of the Ravens and when they’re in the playoffs, I’m not going to lie, I get just a tid bit curious but once they’re out, I’m out too. So, yes I’m probably the worst fan ever but you don’t have to love these potato skins only if you love football. In fact, you will want to make a double batch as they are super irresistible for any occasion!
These are not your standard potato skins with skin and little bit of potato but instead the skins are roasted until crispy and golden, loaded with chunky potato mixture and cream, that is cooked till thick and seasoned with garlic, fresh basil, and pine nuts. Sprinkled with Parmesan cheese and baked until bubbly and hot. Perfect as an appetizer with a side of Ranch Sauce or serve these as a side dish without the sauce with your chicken, lamb, pork, and steak dishes. And I know, I’m getting ahead of myself here but I’m thinking picnics and BBQ’s too!
What I love about these is that they can be prepared in advance, by roasting the skins and preparing the stuffing up to one day in advance. Then pop them in the oven at the last minute and serve hot.
Baby potatoes stuffed with pesto cheese mixture, baked until crisp tender, and served with delicious ranch dipping sauce.
- 12 small/medium white potatoes, scrubbed and patted dry
- Olive oil
- 2 Tbsp. butter, melted
- 2/3 cup heavy cream
- 1/3 cup chicken stock
- 1 Tbsp. fresh lemon juice
- 2 garlic cloves, pressed
- 3 Tbsp. fresh chopped basil
- 2 Tbsp. pine nuts, toasted and roughly chopped
- Parmesan cheese, grated
- sea salt and fresh ground pepper
- 1/2 cup sour cream
- 1/3 cup ranch dressing
- 2 Tbsp. milk
- 1 small garlic clove, pressed
- 1 tsp. fresh lemon juice
- 1 tsp. chopped parsley
- sea salt and fresh ground pepper
- Preheat the oven to 375F.
- Using your hands, rub the skin of the potatoes with olive oil.
- Place the potatoes on a baking sheet; season lightly with sea salt and roast 25-30 minutes, flipping halfway until knife tender. Cool just enough to handle.
- Cut the potatoes in half lengthwise. Using a small teaspoon, gently scoop the potato flesh into a mixing bowl, leaving a thin shell of potato inside the skins. (You want just enough potato inside the skins to hold the skins together). Mash the potato flesh with a fork.
- Brush inside and outside of the potatoes with melted butter and transfer back onto a baking sheet, facing-down; roast for additional 5-8 minutes or until the edges of the potatoes are golden brown. (You can flip the potatoes halfway here for even roasting, but not necessary).
- In a small saucepan, mix heavy cream and chicken stock and simmer over low heat for 8-10 minutes, or until reduced by half. Stir in the lemon juice, garlic, and chopped basil.
- Stir the cream mixture into the mashed potato flesh; add pine nuts and season with salt and pepper.
- Spoon the mixture back into the potato skins and sprinkle with Parmesan cheese. Return the potatoes to the oven for 10 minutes, or until cheese has browned. (You can also broil on high for 2-minutes to speedy up the process). Serve immediately with Ranch Sauce.
- Whisk all ingredients until smooth. Cover and store in the refrigerator.
Keywords: bite size, super bowl, summer, side