Loaded Potato Skins with Pesto & Goats Cheese
Pesto. Goats cheese. Slow roasted cherry tomatoes. All piled onto crispy potato skins and baked until bubbly. Easy. Impressive. Delicious.
Servings: 4
Ingredients
- 4 Medium-large baking potatoes
- 24 Cherry tomatoes - halved
- 2-3 tablespoon Pesto - your favourite bought one or homemade
- 125 g/ 4oz Goats cheese log - chopped into smallish chunks
- Olive oil
- Salt & Pepper
- Basil – optional (for garnishing)
Instructions
- Start by tossing the tomato halves in 2 tablespoons of olive oil and season with salt & pepper. Arrange on a baking sheet, cut side up and roast in a cool oven ((150°C/ 300°F/ GM 2) for 1 hour. Leave to cool
- Prepare the potatoes – prick them a few times with a sharp knife and bake in a moderate oven (180°C/ 350°F/ GM 4) for 1hr 45minutes. Allow to cool for 15 minutes (but leave the oven on)
- Next, quarter each potato and scoop out most of the flesh, leaving a bit behind to allow the potato skin to hold its shape. (Use the flesh for mash or to top a pie)
- Brush each quarter of potato skin lightly on both sides with oil, season with salt and pepper and put back in the oven for 5 minutes to crisp up
- Top each skin with a generous scoop of pesto, spreading it out as you go. Place 3 halves of tomato on each skin, followed by chunks of the goats cheese. Dollop any remaining pesto over the top
- Bake for 10-15 minutes until the cheese begins to bubble
- Scatter with the fresh basil leaves and serve immediately
Notes
Although the preparation for this dish is easy, you do need to allow sufficient time to cook the tomatoes and the potatoes prior to loading the skins. The tomatoes can be roasted well in advance.
You can prepare to the end of step 5 in advance, refrigerate until needed, then bake for 15-20 minutes until cooked through and the cheese is bubbling.