Ricotta and pesto potatoes

Name: Ricotta and pesto potatoes
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 250.00 g ricotta cheese; 1.00 spring onions chopped; 2.00 tomatoes chopped; 30.00 ml sun-dried tomatoes packed in oil; salt and freshly ground black pepper; 4.00 potatoes; 30.00 ml pesto basil or tomato

4 servings

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Starch

By Food24 November 03 2009

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Ingredients (7)

250.00 g	ricotta cheese
1.00	spring onions — chopped
2.00	tomatoes — chopped
30.00 ml	sun-dried tomatoes — packed in oil
	salt and freshly ground black pepper
4.00	potatoes
30.00 ml	pesto — basil or tomato

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Method:

Mix ricotta cheese, spring onions and tomatoes together. Drain and chop sun-dried tomatoes and add to cheese mixture. Season to taste.
Cut a lengthways slit in potatoes, but don’t slice all the way through, or cut a cross in top of potatoes and push flesh up. Pile cheese mixture into potatoes and top with a good dollop of pesto.
Serve immediately with a mixed salad.