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