I give you… Mr. March! My Crispy Potato Skins with Pesto Cream Dip.
I know that I informally named my Caramelized Pear Clafouti “Miss October” and that calling calendar models “Miss” sounds way more stereotypically appropriate than “Mister.” But for some reason, I just can’t call these Potato Skins a girl… so these will be assigned the gender of male and referred to as Mr. March.
In case all these calendar references have you confused, the nickname Mr. March refers to the fact that this recipe adorns the month of March on my 2014 Recipe Calendar! (I selected it not only for the obvious connection between potatoes and the Irish, whom we celebrate on St. Patrick’s Day… but also for the less obvious but no less important connection between the green Pesto Cream Dip and the green we wear when we celebrate St. Patrick’s Day.) Let it never be said that I did not think through which recipes I selected for which month. I take this job very seriously. Haha!
But I digress…
What you need to understand is that this recipe (specifically this pesto cream dip) needs to be a part of your life. I kid you not when I say that just last night as I lay in bed, I got a sudden and violent craving for a certain very specific taste. What was it?? What on Earth was this specific food I had the sudden, relentless urge to consume? Aha! It was the pesto cream dip from this recipe. It had invaded my subconscious and taken over.
I knew then that I HAD to share it with you and that it couldn’t wait til March. However seasonally inappropriate it may or may not be, I could no longer keep it to myself.
So whether you dip it in some crispy potato skins like I’m showing you today, or spread it on a bagel, or layer it into a grilled cheese sandwich, or dollop it on your morning omelet… just get it in your belleh!
Here is the printable recipe. (Though of course, the printable won’t be nearly as pretty as the full-color 8×10 photo/recipe you could be referencing when you make it… while also keeping track of all your appointments and family members’ birthdays.) What can I say? I am a calendar nut!
Crispy Potato Skins with Pesto Cream Dip
Author: Carissa Casey | prettyhungryblog.com
Recipe Type:: Snack/Appetizer
- -4 medium Russet potatoes, scrubbed clean
- -Cooking Spray
- -Salt & Pepper
- -Italian Seasoning
- -2 Tbsp. Olive Oil
- -1/4 Cup prepared pesto
- -4 oz. cream cheese
- -2 Tbsp. sour cream
- -2 Tbsp mayonnaise
- -1 Tbsp. milk
- -1 Tbsp. Parmesan Cheese
- -1 close minced garlic
- -1/2 tsp. lemon juice
- Preheat oven to 400-degrees. Wrap clean potatoes individually in foil, place on a baking sheet, and bake for 1 hour, until a fork can easily prick the flesh. Allow to cool. Cut each potato in half lengthwise, scoop out most of the flesh, and set aside. Leave behind a thin layer of flesh in potato skins. Drizzle hollowed-out potatoes with olive oil, and sprinkle evenly with salt, pepper, & Italian seasoning. Broil in the oven for 5 minutes or until crisp and richly browned. Meanwhile, pulse cream cheese, pesto, sour cream, mayonnaise, milk, Parmesan cheese, garlic, & lemon juice in a food processor. Taste and adjust seasoning with salt & pepper, if needed. Serve potato skins on a platter with pesto cream dip alongside.
*If you’d like to make the prepared pesto yourself instead of buying it, here’s my recipe!
Oh and one more little idea for ya!
The day after I made these I had the brilliant idea to crack an egg into a few of the leftover potato skins and scarf it down for breakfast. Best decision of my life… especially when I pulled out the dip again!
Signing out now! Enjoy this one, guys.
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