Family and Kids

Cheesy Pesto Baked Potatoes

cook 30 mins
  • 4 small/medium baking potatoes
  • 125 g (4 oz) spinach leaves
  • 1 tablespoon water
  • 2 tablespoons pesto
  • 4 tablespoons grated Parmesan cheese
  • pepper
  • baked beans, to serve
  • Place the potatoes on a microwave-proof plate and pierce several times with a sharp knife, then cook for 5 minutes in a microwave. Turn and cook again for a further 3 minutes, then transfer to the top of a preheated oven, 220°C (425°F), Gas Mark 7, for 5 minutes to golden a little.
  • Meanwhile, place the spinach in a saucepan with the measurement water and heat over a medium heat for 5 minutes until wilted.
  • Remove the potatoes from the oven, cut in half lengthways and scoop out most of the flesh, reserving the skins. Put the potato into a bowl and season with pepper. Mash and stir with the pesto, then fold in the spinach leaves.
  • Place the potato halves on a baking sheet, pile the pesto potato back into the skins and scatter with the Parmesan. Cook under a preheated grill for 5 minutes until golden and bubbling. Serve with baked beans.
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