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Ricotta and pesto potatoes

Ingredients 7
Servings 4


  • 250
    ricotta cheese
  • 1
    bunch spring onions, chopped
  • 2
    large, firm, ripe tomatoes, seeded and chopped
  • 30
    sun-dried tomatoes packed in oil (optional)
  • salt and milled pepper
  • 4
    large baked potatoes (see tips)
  • 30
    basil or tomato pesto


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.

Read more on: starch  |  bake

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