The French version of Italian pesto - stuffed into twice-baked potatoes.
4 Idaho potatoes
3 tablespoons butter, softened
Olive oil for brushing
4 cups basil leaves
1 teaspoon salt
1/2 teaspoon pepper
8 cloves garlic, minced
1 cup grated Parmesan cheese
3 tablespoons tomato paste
About 1/2 cup olive oil
Preheat oven to 500 degrees. With a serving fork, poke a few holes in each potato, place on paper towel and microwave 15 minutes, or until soft. Cut each one in half lengthwise and scoop out insides into a medium bowl. Mash roughly with a spoon and mix in the softened butter. Brush each potato skin with olive oil, inside and out. Roast in oven 5 - 8 minutes, ,or until crispy.
Meanwhile, make pistou: Place basil leaves in food processor and chop finely. Add salt, pepper, garlic, Parmesan cheese and tomato paste. Process until smooth. Slowly drizzle olive oil in until desired consistency. Spoon 1/3 cup pistou into the potato mixture and mix. Stuff potatoes and return to oven to warm through, about 8 minutes.
Serves 4 - 8.