Ingredients
-
Baked Potatoes
- 10 Flensted Baking Potatoes, pre-cooked (90152)
- 200 g plain cream cheese or garlic cream cheese
-
Salt, pepper
Almond Pesto
- 50 g Almonds
- 1–2 cloves of garlic
- 100 g kale
- 1 dl oil (canola or olive oil)
- 50 g freshly grated Parmesan
Preparation
Baked Potatoes
Bake the parboiled potatoes until they are crispy and golden brown on the outside (about 20 min.).
Make a deep cut in each potato and squeeze them.
Spread the cream cheese over the potatoes and season with salt and pepper.
Almond Pesto
Chop the almonds, garlic, and kale in a food processor.
Add the oil and Parmesan, blend into a coarse pesto, and season to taste with salt and pepper.
Put a generous spoonful in each potato and serve the rest on the side.
