Ingredients
3
large baking potatoes (8 to 10 oz each)
1/4
to 1/2 cup milk
1/2
cup basil pesto
1/3
cup julienne sun-dried tomatoes packed in oil and herbs, drained
1/4
cup sliced ripe olives, well drained
1/2
cup finely shredded Parmesan cheese
Chopped fresh basil or parsley, if desired
Additional shredded Parmesan cheese, if desired
Preparation
Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with fork. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with fork. Let stand until cool enough to handle.
Cut each potato lengthwise in half; scoop out insides into medium bowl, leaving a thin shell. Add milk to potatoes; mash with potato masher or electric mixer until no lumps remain (amount of milk needed will vary depending on type of potato used). Stir in pesto, tomatoes, olives and 1/2 cup cheese. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
Bake about 20 minutes or until hot. Sprinkle with basil and additional cheese.
