Ingredients
3 large baking potatoes
1/4 to 1/2 cup milk
1/2 cup basil pesto
1/3 cup julienne sun-dried tomatoes packed in oil, drained
1/4 cup sliced black olives
1/2 cup finely shredded Parmesan cheese
Chopped fresh basil
Additional shredded Parmesan cheese
Instructions
Preheat oven to 375 degrees.
Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork. Bake about one hour of until potatoes are tender when pierced in the center with a fork. Allow to cool until they are easy to handle.
Cut each potato in half lengthwise. Scoop out inside, leaving a thin shell. Mash potatoes with milk in medium bowl with potato masher or electric mixer until no lumps remain. The amount of milk needed will vary with the type of potato used. Stir in pesto, sun-dried tomatoes, olives and 1/2 cup cheese. Add salt and pepper to taste. Fill potato shells with potato mixture. Place on ungreased cookie sheet. Bake about 30 minutes or until hot. Sprinkle with additional chopped basil and Parmesan cheese.
6 servings.