Twice Baked Potatoes with Pesto

Directions

1. Preheat your oven to 400°. 
2. Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 60 to 75 minutes, or until they are soft and easily pierced with a fork. Remove from the oven and allow them to cool slightly.
3. Once cool enough to handle, carefully slice each potato lengthwise. Use a spoon to scoop the soft potato flesh into a large bowl, leaving a thin shell intact (about 1/4 inch thick) to hold the filling. Place the empty shells back on the baking sheet.
4. Add the butter, heavy cream, salt, and pepper to a bowl with the scooped potato flesh. Mash the mixture until it is smooth and creamy.
5. Gently fold the ¼ cup of pesto, the ½ cup of Parmesan cheese, and the ¼ cup of fontina cheese into the mashed potato mixture until it is all combined. Taste the mixture and add more salt or pepper if needed.
6. Spoon the pesto filling generously back into the reserved potato shells, mounding the mixture slightly. Sprinkle a little extra Fontina cheese and pine nuts over the top of each potato.
7. Return the stuffed potatoes to the oven and bake for 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted, bubbly, and golden.
8. Garnish the potatoes with fresh basil, if desired, and serve immediately.