This is a seriously tasty recipe! Crispy baked potatoes stuffed with homemade pesto butterbeans – so filling, so full of flavour, so delicious and a meal the whole family will love. The pesto is super quick and easy to make and you’ll even have some left over with this recipe for another meal in the week, stirred into some fresh pasta perhaps!
This dish contains the following allergens: Tree Nuts
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For the pesto
100g
pine nuts
50g
fresh basil leaves
5 tbsp
olive oil
Juice of 1/2
lemon
Salt and pepper
Remaining ingredients
2
baking potatoes
1 x 400g
tin of butterbeans
1 tbsp
olive oil
For the pesto
3.5oz
pine nuts
1.75oz
fresh basil leaves
5 tbsp
olive oil
Juice of 1/2
lemon
Salt and pepper
Remaining ingredients
2
baking potatoes
1 x 400g
tin of butterbeans
1 tbsp
olive oil
Utensils
Step 1
Pre-heat the oven to 180 degrees celsius.
Step 2
Wash the potatoes, prick with a knife and rub olive oil into them. Place in the oven to bake for around 40 minutes.
Step 3
Make the pesto by simply adding the pine nuts, 5 tbsp olive oil, lemon juice, basil leaves, peeled garlic clove, salt & pepper into a food processor and blend until smooth.
Step 4
Just before the potatoes are ready, drain and rinse the butterbeans then add them to a frying pan along with 2 heaped tbsp of the pesto. Sauté for 4-5 minutes or until warm.
Step 5
Once the potatoes are crispy on the outside and fluffy on the inside cut open and stuff with the pesto butterbeans, ready to serve.
Wash the potatoes, prick with a knife and rub olive oil into them. Place in the oven to bake for around 40 minutes.
For the pesto
100g
pine nuts
50g
fresh basil leaves
5 tbsp
olive oil
Juice of 1/2
lemon
Salt and pepper
Remaining ingredients
2
baking potatoes
1 x 400g
tin of butterbeans
1 tbsp
olive oil
For the pesto
3.5oz
pine nuts
1.75oz
fresh basil leaves
5 tbsp
olive oil
Juice of 1/2
lemon
Salt and pepper
Remaining ingredients
2
baking potatoes
1 x 400g
tin of butterbeans
1 tbsp
olive oil
Step 3 of 5
Make the pesto by simply adding the pine nuts, 5 tbsp olive oil, lemon juice, basil leaves, peeled garlic clove, salt & pepper into a food processor and blend until smooth.
For the pesto
100g
pine nuts
50g
fresh basil leaves
5 tbsp
olive oil
Juice of 1/2
lemon
Salt and pepper
Remaining ingredients
2
baking potatoes
1 x 400g
tin of butterbeans
1 tbsp
olive oil
For the pesto
3.5oz
pine nuts
1.75oz
fresh basil leaves
5 tbsp
olive oil
Juice of 1/2
lemon
Salt and pepper
Remaining ingredients
2
baking potatoes
1 x 400g
tin of butterbeans
1 tbsp
olive oil
Step 4 of 5
Just before the potatoes are ready, drain and rinse the butterbeans then add them to a frying pan along with 2 heaped tbsp of the pesto. Sauté for 4-5 minutes or until warm.
For the pesto
100g
pine nuts
50g
fresh basil leaves
5 tbsp
olive oil
Juice of 1/2
lemon
Salt and pepper
Remaining ingredients
2
baking potatoes
1 x 400g
tin of butterbeans
1 tbsp
olive oil
For the pesto
3.5oz
pine nuts
1.75oz
fresh basil leaves
5 tbsp
olive oil
Juice of 1/2
lemon
Salt and pepper
Remaining ingredients
2
baking potatoes
1 x 400g
tin of butterbeans
1 tbsp
olive oil
Step 5 of 5
Once the potatoes are crispy on the outside and fluffy on the inside cut open and stuff with the pesto butterbeans, ready to serve.
