Jacket Potatoes with Basil Pesto Cream Cheese
On the table in 60mins
Serves 4
Ingredients
- 4 baking potatoes (we love using Albert Bartlett's Rooster Potatoes)
- 70g (optional) pancetta cubes
- 110g cream cheese
- 190g jar Sacla’ Classic Basil
- A small handful of rocket leaves
Method
- Preheat oven to 200°C/400°F/Gas mark 6
- Place potatoes on a baking tray and bake on the top shelf for about 45 minutes or until soft and crispy
- If using, scatter pancetta onto a small ovenproof dish and cook on the middle shelf for 5-7 minutes, shaking once or twice, until crisp
- Drain on some kitchen paper
- Remove potatoes from oven, make a criss-cross in each, spoon over the cream cheese and then the Sacla’ Pesto
- Scatter with pancetta and arrange rocket leaves on top
;)
;)
;)
;)
;)
