Stuffed.

Remember when I told you we were going to chat about how to use that pesto I made you yesterday?
Well, I am a girl of my word. When I say I’m going to do something, I give 100%.
Let’s talk about potatoes. And for once it’s not about sweet potatoes…gasp! Today is all about the real-deal plain ole brown potato. Some people like their baked potatoes with butter and a bit of sour cream. Others may like them loaded to the hilt with cheddar cheese, sour cream, chives, and bacon…don’t even tell me you are a fan of bacon bits. If you are well we will have a Culinary 101 chat. Real bacon is the only way to go. Only. And you better believe I am including it in my recipe today. 
Anyway, back to baked potatoes. I prefer mine Tex-ified or barbecue style, loaded with slow-roasted, tender, pulled pork with a bit of barbecue sauce drizzled over the top and that’s it. Well…maybe a sweet iced tea to wash it down. Oh, and maybe some coleslaw thrown on top…I love the balance of hot and cold together…so good! Today, well today my potatoes are becoming pesto-fied. 
The baking potato…these were a staple in my childhood home. 

Seriously…I think I used to top mine with mac n’ cheese
and ketchup. Oh, please forgive me. 
That’s pretty much like eating a steak with ketchup. You just don’t do it. Unless the potatoes are mashed and are from Luby’s or a school cafeteria. Then, it’s fair game. 

We are going to scoop the potato flesh out of the potatoes, and combine it with some of that pesto, coconut milk, and sea salt. 

Then we do a little re-stuffage.

Pretty, pretty Princess. 

Add some cheese. 

Put these babies back in the oven to twice bake…top with BACON

and a dollop of Greek yogurt! 

Beautiful!
What did you expect? For me to chat about the Royal baby?
Not!
Pesto-Stuffed Twice-Baked Potatoes (GF):
Ingredients:
2 baking potatoes, scrubbed clean
3 T. light coconut milk
sea salt, to taste
1/4 c. crumbled feta cheese (you can use any cheese you like…I would recommend Parmesan)
2 slices of cooked bacon, crumbled
Greek yogurt (or sour cream), for topping
Instructions:
1. Preheat the oven to 350 degrees F. Place baking potatoes on a baking sheet and bake for 1 hour or until just tender and can be easily peeled with a fork.
2. Let the potatoes cool. Once they are cooled, cut the potatoes in half lengthwise.
3. Scoop about 3/4 of the filling out of each potato halve and place it in a small mixing bowl.
4. Add the pesto and coconut milk to the potato flesh and mash everything together using a potato masher. 
5. Distribute the mixture evenly back into each potato halve. I would say about 1/4 to 1/3 c. for each potato. 
6. Sprinkle each potato halve with sea salt and top each potato half with 1-2 T. of feta cheese.
7. Put the potatoes back into the oven and bake for 20-25 minutes or until the cheese is bubbly and slightly browned.
8. Serve potatoes with crumbled bacon and a dollop of Greek yogurt on each.
Serves 4
MANGIA!!!