Twice-Baked Potatoes with Monterey Jack and Pesto

Name: Twice-Baked Potatoes with Monterey Jack and Pesto
Yield: Serves 6 to 8
Ingredients: 4 , russet potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil; 4 ounces, Monterey Jack cheese, shredded (about 1 cup); 1/2 cup, sour cream; 1/4 cup, buttermilk; 2 tablespoons, unsalted butter, at room temperature; 3 , medium scallions, white and green parts sliced thin (about 1/2 cup); 1/2 teaspoon, table salt; 1/4 cup, basil pesto, prepared or homemade; , Ground black pepper

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Appears in Cook's Illustrated January/February 1999

Side Dishes

Potatoes

Vegetarian

SERVES6 to 8

TIME2¼ hours

Twice-Baked Potatoes with Monterey Jack and Pesto

WHY THIS RECIPE WORKS

We had a head start on our twice-baked potato recipe, having already developed a recipe for the Best Baked Potato. Starting there, we let the baked potatoes cool slightly before slicing them open and removing the flesh. We found that we cou...

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