Baked Potato Stuffed with Red Pepper and Broccoli Pesto

Ingredients

• 4 baked russet potatoes
• Olive oil
• Salt and freshly ground black pepper
• Roasted Red Pepper, Onion, and Broccoli with Pesto
• Feta cheese
• Creamy Herb Sauce (p. 146)

Instructions

1. 1How to: Preheat the oven to 450 degrees. Scrub the potatoes, dry with paper towels or a clean dish towel, and rub them with the olive oil. Poke each potato with a fork at least 3 times. Season with salt and black pepper and place them on your oven rack for about 1 hour, or until soft. Cut the potatoes in half and gently mash the inside of each with a fork. Add a generous scoop of Roasted Red Pepper, Onion, and Broccoli with Pesto. Top with a little Creamy Herb Sauce or sprinkling of feta cheese, or both.