Potato Skins with Broccoli Pesto Recipe

Name: Potato Skins with Broccoli Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium russet potatoes; 2 cups broccoli florets; 1 garlic clove; 1/4 cup packed fresh flat-leaf parsley leaves; 1/4 cup packed fresh basil leaves; 1/2 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; 1 tablespoon extra-virgin olive oil, plus more for brushing; Salt; Freshly ground pepper; 1/4 cup plus 2 tablespoons finely grated Parmigiano-Reggiano cheese

Servings: persons

2 medium russet potatoes
2 cups broccoli florets
1 garlic clove
1/4 cup packed fresh flat-leaf parsley leaves
1/4 cup packed fresh basil leaves
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt
Freshly ground pepper
1/4 cup plus 2 tablespoons finely grated Parmigiano-Reggiano cheese

1
Scrub the potatoes and prick all over with a fork.
2
Microwave at high heat for 8 minutes, or until tender throughout.
3
Alternatively, bake the potatoes in a 350 oven for about 1 hour.
4
Transfer the potatoes to a work surface and let cool slightly.
5
Meanwhile, in a large pot of boiling salted water, cook the broccoli until tender and bright green, about 4 minutes.
6
Drain the broccoli, reserving some of the cooking liquid.
7
In a food processer, process the garlic until minced.
8
Add the broccoli and pulse until chopped.
9
Add the parsley, basil, lemon zest, lemon juice and 1 tablespoon olive oil and puree until smooth, about 2 minutes; scrape down the side of the processor bowl as needed.
10
If the pesto seems dry, add some of the cooking liquid.
11
Season with salt and pepper and transfer to a bowl.
12
Preheat the broiler.
13
Halve the cooled potatoes lengthwise.
14
Using a small spoon or scoop, carefully remove some of the potato flesh from each potato half, leaving a shell about 1/4 inch thick.
15
Cut each potato half crosswise into 3 equal pieces.
16
Put the potato pieces skin side up on a baking sheet and brush the skins lightly with oil.
17
Broil until crisp and golden in spots, about 2 minutes.
18
Turn over the potato shells on the baking sheet and fill each shell with about 1 tablespoon of the pesto.
19
Sprinkle the filled potato shells with the cheese.
20
Broil until the pesto is bubbly and the cheese is melted and golden brown, 2 to 3 minutes.
21
Serve the potato skins hot.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium russet potatoes, 2 cups broccoli florets, 1 garlic clove, 1/4 cup packed fresh flat-leaf parsley leaves, and more.

Yes, Potato Skins with Broccoli Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Skins with Broccoli Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions