4 large Idaho potatoes
1/2 C. ricotta cheese
1/3 C. prepared pesto
salt and pepper to taste

  1. Scrub potatoes and prick with a fork. Bake at 400°F. for 1 hour 15 minutes or until potatoes yield to the touch.
  2. Cut the very top off the potatoes and scoop out the pulp, leaving a potato shell. Place shells on a greased baking sheet.
  3. Mash potatoes in a bowl. Add the ricotta, pesto, salt and pepper. Spoon back into shells. Bake for 15 minutes at 350°F. or until tops turn golden.