Baked Potatoes with Pesto

Brush the potatoes well and pierce the skin with a fork. Grate a little salt into the skin and place the potatoes on a baking tray. 2.

Bake in a heated oven at 190 °C /gas mark 5 for 1 hour until the potatoes are cooked and the skin is crispy. 3.

Remove the potatoes from the stove and cut in half lengthwise. Using a spoon, spoon the flesh into a wide dish, leaving a thin edge. Mash flesh with a fork.

4. in the meantime, put whipping cream and clear soup in a saucepan and gently simmer at low temperature for 8-10 min until the mixture is reduced by half.

Add juice of one lemon, garlic and chopped basil and season to taste with salt and freshly ground pepper. Mix mixture together with pine nuts into mashed potato flesh.

6. mixture back into potato skins form and sprinkle with parmesan. Return potatoes to stove for 10 min until cheese is lightly browned. Serve.

Form narrow slices of sliced mushrooms into the potato flesh.

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