Avocado Pesto Twice Baked Potatoes
One of my favorite things to do with recipes is recycle one into a new one. By that I mean, taking your leftovers and transforming them into a new and delicious meal. In this case, I took my leftover scooped out potoato from my “Nachos Idaho” (recipe to come) and transformed it into this very simple, yet very delicious Avocado Pesto Twice Baked Potatoes.
I had the baked pototo, some skins and avocado. So I got to thinking that the avocado would make very creamy (yet lack luster) mashed potatoes. That is where the pesto portion comes in. The basil and garlic in the pesto provide the perfect seasoning and then top it with Balsamic Glaze and WOW! So Good!!
Avocado Pesto Twice Baked Potatoes
with Balsamic Glaze
Now, I can’t really give you measurements because Im sure what have on hand will vary. The good part is – you really cant get this wrong!
If I had to venture a guess, I’d say about to every one cup of potatos, I would add 1/2 an Avocado and 1 1/2-2 TBSP Pesto.
Directions:
- Slice Baked Potato in half and scoop out center and place in bowl
- Add Avocado
- Add Basil Pesto to taste
- Mash it all together and spoon into skins
- Bake at 350 degrees for 15-20 minutes
- Remove and place Daiya Vegan Mozzerella Cheese Shreds on Top
- Cook 5 minutes longer
- Remove and serve drizzled with Balsamic Glaze.
That’s it! Add as much avocado or pesto as your taste prefers. You really can not go wrong!
Don’t have any skins? How about just a side of Av
Just one Busy Vegetarian Mom working on transitioning to a Vegetarian lifestyle for myself and my family. I am recording what I learn here along the way. You can also find me writing at Daily Dish Magazine and Inner Child Food.
No Comments
Trackbacks/Pingbacks