Mains, Sides, Vegan, Vegetarian
Butterbean Pesto Stuffed Potatoes
Recipe by Amelia Littlejohn
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Cooking method:
Food Processor
- Prep Time: 1 hour
- Total time: 1 hour
- Skill Easy
- Serves 2 people
Butterbean Pesto Stuffed Potatoes
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!
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
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
Cooking mode
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Method
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Step 1
Pre-heat the oven to 180 degrees celsius.
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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.
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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.
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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.
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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.
